NO-BAKE SUMMER LASAGNA

No-Bake Summer Lasagna image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 9

Previous Next

1/2 cup ricotta
3 tablespoons grated Parmesan
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 small garlic clove, minced
2 pints grape tomatoes, halved
2 zucchini (about 1 pound total), halved if large and thinly sliced
1 tablespoon torn fresh basil leaves, plus more for serving

Steps:

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.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, 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.
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.

Nutrition Facts : Calories 376 g, Fat 19 g, Fiber 4 g, Protein 12 g