Cold No-Bake Lasagna Recipe

Cool off your weekend with this no-bake lasagna.

Serves: 6 people

Ingredients
1 box lasagna
3 ⅔tablespoons extra virgin olive oil
1 ½ cup fresh ricotta cheese
1 ½ cup fresh mozzarella, chopped
1 pound zucchini, diced to ½-inch pieces
1 pint red and yellow cherry tomatoes, halved
6 tablespoons prepared pesto
salt and black pepper, to taste

Directions
1. Bring a large pot of water to a boil; season with salt 
2. Cook pasta according to package directions; drain and lay out on a tray to cool
3. Drizzle 1 teaspoon of olive oil over the pasta
4. Mix ricotta, mozzarella, 2 tablespoons olive oil, salt, and pepper, in a medium bowl and set aside
5. Sauté zucchini over medium-high heat in a large pan with 1 tablespoon olive oil, salt, and pepper, until slightly brown, or about 8 minutes; set aside 
6. Toss tomatoes in the remaining olive oil, salt, and pepper
7. Build lasagna in the following order: pasta, cheese mixture, zucchini, tomatoes, pesto (repeat two more times)
8. Serve chilled