Friday, June 4, 2010

No bake summer lasagna

Again, from Everyday food mag.  Yep, I've mentioned it before, I get so many recipes from it, definitely my favorite, and so seasonal. 

1/2 cup ricotta
3tbs grated parmesan cheese (a word about cheese here... you have GOT to use the REAL thing.  The package of Parmesean that you actually grate yourself.  It truly makes a difference in taste, trust me.  I will go without cheese rather than use that powdery stuff in the can.  Okay, off my soapbox...
coarse salt and ground pepper
8 lasagna noodles broken in half crosswise
1 small garlic clove minced
2 pints of grape tomatoes halved
2 zucchini (about 1 lb) halved if large and thinly sliced
1 tbs torn fresh basil leaves, plus more for serving  (today I didn't have any fresh basil, so I used dried)

In a small bowl, combine ricotta, Parmesan and 2 tsp 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 tbs oil over medium-high.  Add garlic and tomatoes; season w/salt and pepper.  Cook, stirring, until slightly broken down, about 3 minutes.  Transfer tomatoes to a bowl.  Add 1 tbs oil and zucchini to skillet; season w/salt and pepper, cook, stirring, until zucchini are tender, about 5 minutes.  Transfer to another bowl and stir in basil.

Place some tomates 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 wiht basil. 

Great with garlic bread.

1 comment:

  1. Ive never seen lasanga look like that...:)