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No-Bake Summer Lasagna
Ingredients:

12 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

Instruction:

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.

Source: www.food.com