No Bake Summer Lasagna½ cup ricotta cheese
3 Tbsp grated parmesan
3 Tbsp EVOO, plus 2 tsp
salt and pepper
8 lasagna noodles, broken in half
1 clove of garlic, minced
2 pints of yellow or red grape tomatoes, halved
2 zucchini, thinly sliced
1 Tbsp torn fresh basil
1. In a small bowl, combine ricotta, Parmesan and 2 tsp EVOO. Season with salt and pepper. Prepare lasagna noodles as directed and drain.
2. In a large skillet, heat 2 Tbsp EVOO. Add garlic and tomatoes, season lightly. Cook, stirring about 3 minutes. Transfer tomatoes to a bowl. Add 1 more Tbsp of oil to pan and cook zucchini until tender, about 5 minutes. Stir in basil.
3. Place some tomatoes on four plates. Top each with a noodle half and small spoonfuls of ricotta, zucchini and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.