No-Bake Summer Lasagna

By sidecars

Ingredients

• 0.50 c. ricotta
• 3.00 tbsp. grated Parmesan
• 3.00 tbsp. extra-virgin olive oil
• 2 tsp. extra-virgin olive oil
• Coarse salt
• ground pepper
• 8 lasagna noodles
• 1 clove clove
• 2.00 pt. grape tomatoes
• 2 zucchini
• 1.00 tbsp. Torn fresh basil leaves

Details

Servings 1
Preparation time 25mins
Cooking time 25mins
Adapted from delish.com

Preparation

Step 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.
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.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.