Serves 4
45 min
Raw Lasagna
Recipe GLPR309716b2222780
A fresh, no-cook Mediterranean lasagna featuring layers of creamy ricotta, raw vegetables, and bright fresh flavors. Sliced zucchini forms the base, topped with alternating layers of ricotta, yellow squash, tomatoes, salsa, cheddar cheese, and fresh cilantro. Perfect for warm days when you want a light, nutrient-rich meal without heating up the kitchen.
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Ingredients
2 zucchini, thinly sliced
2 cups fresh ricotta
1 yellow squash, thinly sliced
2 tomatoes, sliced
1/2 cup salsa
1/2 cup shredded cheddar cheese
2 tablespoons fresh chopped cilantro
Directions
Wash all vegetables thoroughly and pat dry. Slice the zucchini and yellow squash into thin, even slices using a vegetable slicer or mandoline. Slice the tomatoes into rounds.
Divide the zucchini slices evenly among 4 individual serving plates, arranging them to form a base layer.
Spread a portion of ricotta over the zucchini layer on each plate.
Add a layer of yellow squash slices over the ricotta.
Top with another layer of ricotta cheese.
Arrange tomato slices over the ricotta layer.
Spoon salsa evenly over the tomato layer on each plate.
Sprinkle shredded cheddar cheese over the salsa.
Finish each serving with a generous pinch of fresh cilantro and serve immediately.
