A fresh, layered spring lasagna inspired by cooking alongside Chef Phil Moratin at North Block. This no-bake garden lasagna is filled with homemade pasta, whipped ricotta blended with dehydrated olives, sautéed leeks and zucchini, and an herby arugula basil walnut pesto that tastes like spring on a plate.

Perfect for spring dinners, garden parties, or an elevated vegetarian meal that feels both rustic and elegant.

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Recipe Details

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8

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Ingredients

For the Arugula Basil Walnut Pesto

2 cups fresh basil
1 cups arugula
1 cup roasted walnuts
1 garlic cloves
1 cup freshly grated parmesan cheese
Juice of 1 lemon
1/2 cup olive oil
Salt and black pepper, to taste

For the Whipped Olive Ricotta

2 cups whole milk ricotta
½ cup freshly grated parmesan
½ cup dehydrated black olives (bake thinly sliced olives at 220f for 1 hour)
1 tablespoon olive oil
Black pepper, to taste

For the Vegetable Filling

2 medium leeks, thinly sliced and cleaned
2 zucchini, finely diced or thinly sliced
2 tablespoons olive oil
Salt and pepper, to taste

For Assembly

Fresh pasta sheets (store-bought or homemade)
Extra parmesan cheese
Fresh basil or arugula for garnish
Olive oil for finishing

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Step-by-Step Instructions

STEP 1 — Dehydrate the Olives

Preheat oven to 220°F.

Spread black olives onto a parchment-lined baking sheet and bake for 2–3 hours until fully dried out.

Allow to cool completely, then blend or pulse into a coarse crumb texture.

Set aside.

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STEP 2 — Make the Arugula Basil Walnut Pesto

In a food processor combine:

basil
arugula
roasted walnuts
garlic
parmesan
lemon juice

Slowly drizzle in olive oil while blending until smooth and creamy.

Season with salt and pepper to taste.

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STEP 3 — Make the Whipped Olive Ricotta

In a bowl combine:

ricotta
parmesan
olive oil
dehydrated olive crumbs

Whip together until light and creamy.

Season with black pepper.

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STEP 4 — Sauté the Vegetables

Heat olive oil in a skillet over medium heat.

Add leeks and cook 5–7 minutes until soft and lightly caramelized.

Add zucchini and sauté another 3–5 minutes until tender.

Season lightly with salt and pepper.

Allow mixture to cool slightly before assembling.

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STEP 5 — Prepare the Pasta

If using fresh homemade pasta:

roll thinly
blanch quickly in salted boiling water for 20–30 seconds
transfer immediately to ice water
dry gently on towels

If using fresh store-bought pasta sheets, prepare according to package instructions.

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STEP 6 — Assemble the No-Bake Lasagna

Spread a layer of pesto onto the bottom of a serving plate or shallow dish.

Layer:

fresh pasta
whipped olive ricotta
sautéed leeks and zucchini
pesto
parmesan

Repeat layers until desired height is reached.

Finish with:

extra pesto
parmesan
fresh basil or arugula
drizzle of olive oil
cracked black pepper

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Optional Baked Version

This lasagna is also incredible baked.

To bake:

assemble in a baking dish
cover loosely with foil
bake at 350°F for 25–30 minutes
uncover for final 10 minutes

Both versions are delicious in completely different ways.

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Why You’ll Love This Recipe

Fresh and light for spring
Garden-to-table inspired
Elevated but approachable
Packed with herbs and seasonal vegetables
Delicious baked or no-bake
Perfect for entertaining

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Pro Tips

Use high-quality ricotta for the creamiest texture
Dehydrated olives add incredible depth and saltiness
Fresh pasta makes this dish feel extra luxurious
Arugula adds a peppery balance to the richness
This can be assembled ahead of time and chilled before serving

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