No-bake Summer Lasagna

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 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

Recipe

• 1 in a small bowl, combine ricotta, parmesan, and 2 teaspoons oil; season with salt and pepper.
• 2 in a large pot of boiling salted water, cook noodles according to package instructions; drain.
• 3 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.
• 4 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.
• 5 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.