Summer Lasagna
This lasagna gets so much flavor from seasonal summer produce, including fresh grape tomatoes, zucchini, and basil, that you won’t even miss the meat. Healthy and delicious, this whips up in no time, and leftovers keep in the freezer for up to a week. An added bonus? You don’t even have to turn on your oven.
Ingredients
- ½ 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 clove garlic, minced
- 2 pints grape tomatoes, halved
- 2 zucchini, sliced thinly
- ¼ cup basil leaves, chopped
Instructions
- In a small bowl, combine ricotta, Parmesan and 2 teaspoons oil. Season with salt and pepper.
- In a large pot of boiling water, cook noodles according to package instructions. Drain.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over medium high heat.
- Add garlic and tomatoes and season with salt and pepper.
- Cook, stirring about 3 minutes.
- Transfer tomatoes toa bowl.
- Add 1 tablespoon oil and zucchini to skillet and 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 plates, top with a noodle and small spoonful of ricotta, zucchini, basil and more tomatoes.
- Repeat layering then top with remaining tomatoes and basil.
Time: 50 minutes
Servings: 4
