No-Bake Lasagna

By shawnanewton

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 7 garlic cloves, thinly sliced
• 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
• Coarse salt and freshly ground pepper
• 2/3 cup chicken stock
• 8 lasagna noodles
• 2/3 cup small basil leaves
• 1/2 cup reduced-fat ricotta cheese
• 1 ounce Pecorino Romano cheese, shaved

Details

Servings 4
Adapted from wholeliving.com

Preparation

Step 1

Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.

Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.

Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.

Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.