No-Bake Summer Lasagna

Name: No-Bake Summer Lasagna
Ingredients: 1/2 cup ricotta cheese; 3 tablespoons grated Parmesan cheese; 3 tablespoons plus 2 teaspoons extra-virgin olive oil; Coarse salt and ground pepper; 8 lasagna noodles, broken in half crosswise; 1 garlic clove, minced; 2 pints grape tomatoes, halved; 2 medium zucchini, thinly sliced; 2 tablespoons torn fresh basil leaves, plus more for garnish

9 ingredients

18 steps

Ingredients

1/2 cup ricotta cheese
3 tablespoons grated Parmesan cheese
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 garlic clove, minced
2 pints grape tomatoes, halved
2 medium zucchini, thinly sliced
2 tablespoons torn fresh basil leaves, plus more for garnish

Directions

1

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper.
2

In a large pot of boiling salted water, cook noodles until al dente according to package instructions; drain.
3

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high.
4

Add garlic and tomatoes; season with salt and pepper.
5

Cook, stirring, until beginning to soften, about 3 minutes.
6

Transfer tomatoes to a bowl.
7

Add remaining 1 tablespoon oil and the zucchini to skillet; season with salt and pepper.
8

Cook, stirring, until zucchini are tender, about 5 minutes.
9

Transfer to another bowl and stir in basil.
10

Divide one-third of the tomatoes among four plates; top each with a noodle half and small spoonfuls of ricotta, zucchini, and more tomatoes.
11

Repeat with remaining noodles and tomatoes.
12

Garnish with additional basil and serve.
13

(Per Serving)
14

Calories: 376
15

Fat: 19.3g (5.1g Saturated Fat)
16

Protein: 12.3g
17

Carbohydrates: 40.1g
18

Fiber: 4.3g