Prep Time: 25 minutes
Total Time: 25 minutes
Although light, this lasagna is still substantial. It’s perfect for a summer meal out on the porch. My favorite part of this yummy lasagna is you never even turn on the oven. Like most all of the vegetarian recipes I share, meat eaters will enjoy this dish as well as vegetarians.
1/2 cup ricotta cheese
3 Tbs. Parmesan cheese, grated
2 tsp. extra-virgin olive oil
3 Tbs. extra-virgin olive oil
8 lasagna noodles, broken in half crosswise
1 clove garlic, minced
2 pints cherry tomatoes, halved
2 zucchini, halved if large, and thinly sliced
1 Tbs. torn fresh basil leaves, plus more for serving
1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
3. Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Served with fresh Italian bread, French butter, and pink lemonade this becomes a summer, on the porch, feast.
Original recipe source: Martha Stewart Living