No Bake Lasagna

So this recipe seemed like a great idea. And ultimately, it was. It was fresh and tasty. But stacking the slippery noodles with tomatoes and zucchini sautéed in EVOO just seconds ago was not an easy task. When you can get the ingredients to stack, it makes a great presentation. And tastes even better.

No Bake Lasagna
adapted from Everyday Food Magazine, June 2010

1/2 c ricotta
3 T grated Parmesan
3 T plus 2 t extra virgin olive oil
salt and pepper
8 lasagna noodles, broken in half crosswise
1 clove garlic
2 pints grape tomatoes, halved
2 zucchini, thinly sliced
1 T plus more for garnish fresh basil, torn

In a small bowl combine ricotta, Parmesan and two teaspoons EVOO. Season with salt and pepper.

Bring large pot of salted water to boil and cook lasagna noodles according to package directions. Drain.

Meanwhile, in a large skillet, heat 2 tablespoons of oil over medium-high heat. Add garlic and tomatoes. Season with salt and pepper. Cook until slightly broken down, about 3 minutes. Transfer to a plate.

Add remaining one tablespoon of oil and zucchini to the skillet. Cook, stirring until zucchini is tender, about 5 minutes. Transfer to another bowl and stir in the basil.

Place some tomatoes on four plates. Top with a noodle and small spoonfuls of ricotta. Top with zucchini and then more tomatoes. Repeat layering twice and top with remaining noodles, tomatoes. Garnish with basil.


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