No-Bake Summer Skillet Squash Lasagna

Summer’s fresh flavors come together in this soon-to-be classic. And yes, this recipe is just as good as it looks.

INGREDIENTS

• 1 (13.2-ounce) box DeLallo No-Boil Lasagna
• 1/3 cup DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, smashed
• 1 zucchini, sliced into thin rounds
• 1 cup fresh corn (about 2 large ears)
• 1 pint cherry tomatoes, halved
• 1/4 cup DeLallo Grated Parmesan
• 1/4 cup ricotta cheese
• 2 tablespoons chopped fresh basil

DIRECTIONS

1. Bring a large pot of salted water to a boil. Break up lasagna noodles. Cook lasagna for al dente texture. Drain.
2. Meanwhile, in a large saucepan on a medium-high setting, heat olive oil. Once hot, add garlic cloves to infuse oil. Sauté for about 2 minutes, or until just golden. Discard cloves.
3. Add zucchini, corn and cherry tomatoes to the saucepan. Sauté for about 5-7 minutes, until vegetables begin to soften. Gently stir in hot lasagna noodles and cook for another 2 minutes to marry flavors. Stir in ricotta cheese and basil. Remove from heat.
4. Serve topped with grated Parmesan.