Tender lasagna sheets are layered with creamy stracciatella, sautéed zucchini, burst cherry tomatoes, fresh basil, Parmesan, and extra-virgin olive oil. These elegant open lasagna stacks are lighter than traditional baked lasagna and highlight the fresh flavors of summer.

Ingredients

• 8 lasagna sheets
• Kosher salt, for the pasta water
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 garlic cloves, thinly sliced
• 2 medium zucchini, about 12 to 14 ounces total, cut into 1/8-inch slices
• 1 pound cherry tomatoes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• 12 ounces stracciatella or whole-milk ricotta, well drained
• 1/2 cup freshly grated Parmesan cheese, divided, plus more for serving
• 1/2 cup loosely packed fresh basil leaves, torn

Preparation

1. Bring a large pot of generously salted water to a boil. Cook the lasagna sheets according to the package directions until al dente.
2. Carefully transfer the cooked lasagna sheets to a lightly oiled baking sheet. Arrange them in a single layer and drizzle lightly with olive oil to prevent sticking.
3. Heat 3 tablespoons olive oil in a large skillet over medium heat.
4. Add the garlic and cook for approximately 30 seconds, just until fragrant.
5. Add the zucchini and cook for 4 to 5 minutes, stirring occasionally, until lightly browned and beginning to soften.
6. Add the cherry tomatoes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
7. Cook for 5 to 7 minutes, stirring gently, until the tomatoes begin to burst and their juices reduce slightly. Taste and adjust the seasoning as needed.
8. Remove the skillet from the heat. Reserve approximately 3/4 cup of the vegetable mixture for topping the finished stacks. Allow the remaining vegetables to cool for 5 minutes.
9. Place 1 lasagna sheet on each of 2 serving plates.
10. Spread about 1/4 cup stracciatella over each sheet. Season lightly with freshly ground black pepper and drizzle with olive oil.
11. Spoon a portion of the zucchini and tomato mixture over the cheese. Sprinkle with torn basil and Parmesan.
12. Place another lasagna sheet over each stack and repeat the layers of stracciatella, vegetables, basil, and Parmesan.
13. Repeat the layering process once more, creating 3 filled layers in each stack.
14. Top each stack with a fourth lasagna sheet.
15. Spoon half of the reserved vegetable mixture over each stack.
16. Finish with the remaining basil and Parmesan, additional freshly ground black pepper, and a light drizzle of olive oil.
17. Serve immediately while the vegetables are still slightly warm.

Cook’s Notes

• Stracciatella provides a creamier and more luxurious texture than ricotta.
• Drain the stracciatella or ricotta well before assembling the lasagna to prevent the stacks from becoming watery.
• If using ricotta, stir it with 1 tablespoon olive oil until smooth and spreadable. Add up to 1 additional tablespoon only if necessary.
• Do not overcook the tomatoes. They should burst and release some juice while still retaining some of their shape.
• Allowing the vegetables to cool briefly prevents the cheese from melting excessively or becoming watery.
• Fresh lasagna sheets may be substituted for dried sheets. Cook them according to the package directions, as they generally require less time.
• Each stack serves 1 person as an entrée or 2 people as a first course.

Serving Suggestions

• Simple arugula salad dressed with lemon juice, extra-virgin olive oil, salt, and freshly ground black pepper
• Crusty Italian bread
• Garlic bread
• Grilled focaccia
• Roasted asparagus
• Grilled summer vegetables

Beverage Suggestions

• Pinot Grigio
• Sauvignon Blanc
• Vermentino
• Dry Italian rosé
• Sparkling mineral water with fresh lemon and basil