Comfort food can still be fresh, light, and healthy with this no-bake lasagna.
1/2 cup Ricotta
3 Tbsp Grated Parmesan
3 Tbsp + 2 tsp Extra Virgin Olive Oil
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
1 Tbsp torn Fresh Basil Leaves, plus more for serving
Coarse Salt and Ground Pepper
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.
Once we had the noodles boiling, we went ahead and started cooking the tomatoes. Once we were about halfway through with the zucchini, the noodles were ready to drain. The zucchini only needed a couple more minutes and then we were able to assemble while all the parts were still nice and warm.
To keep the noodles from sticking, toss them in a little olive oil in a bowl or lay them flat on a foil or parchment-lined baking sheet, again with olive oil.
Next time we’re doubling the ricotta mixture. We didn’t really have enough for four servings.