July 7, 2011

Summer Lasagna

If you are looking for a fresh summer dish, this is it! Fairly easy, and very delicious, made fresh with veggies from the Farmers' Market. No baking required!

1 cup ricotta cheese
1/4 cup grated Parmesan
3 tbsp olive oil
salt and ground pepper
8 lasagna noodles, broke in half, cooked and drained
1 clove of garlic, minced
2 pints cherry tomatoes (we used 2 large tomatoes)
2 small zucchini
1/2 cup torn basil leaves


Combine ricotta, Parmesan, olive oil, and salt and pepper to taste. Set aside.

Chop tomatoes into small bite size pieces, and slice zucchini into thin slices.

Heat olive oil in a skillet over medium high heat and add garlic and tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to a bowl and set aside.

Add a little more olive oil to the skillet, and add the zucchini. Season generously with salt and pepper and cook for about 5-10 minutes, until tender. Transfer to another bowl.

Scatter the tomatoes over 3 or 4 plates. Top with one lasagna noodle spread with ricotta cheese mixture (its easiest to spread on the noodle before you put it on the tomatoes), zucchini and more tomatoes. Repeat with noodle, zucchini and tomatoes. Top with torn basil, and a little more Parmesan if desired, and serve. Enjoy! 

We served ours with grilled fresh okra, from the Farmers' Market as well. See recipe here.


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