No-Bake Summer Lasagna

Name: No-Bake Summer Lasagna
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 cup ricotta cheese; 3 tablespoons grated parmesan cheese; 3 tablespoons extra virgin olive oil; 2 teaspoons extra virgin olive oil; coarse salt and pepper; 8 lasagna noodles, broken in half crosswise; 1 small garlic clove, minced; 2 pints grape tomatoes, halved; 2 zucchini, halved if large and thinly sliced or 1 lb zucchini; 1 tablespoon torn fresh basil leaf, plus more for serving

Submitted by Stephanie Z.

"From Everyday Food, June 2010 (Martha Stewart)"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

¹⁄₂ cup ricotta cheese
3 tablespoons grated parmesan cheese
3 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
coarse salt and pepper
8 lasagna noodles, broken in half crosswise
1 small garlic clove, minced
2 pints grape tomatoes, halved
2 zucchini, halved if large and thinly sliced or 1 lb zucchini
1 tablespoon torn fresh basil leaf, plus more for serving

directions

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.
ASSEMBLY: 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.