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No-Bake Lasagna with Ricotta and Tomatoes

No-Bake Lasagna with Ricotta and Tomatoes

This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with ingredients right after being boiled.

Martha Stewart Living, May 2011 http://www.marthastewart.com/132746/no-bake-lasagna-ricotta-and-tomatoes
4.5
Rated
90100(2)2
  • Yield Serves 4

Ingredients

    • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
    • 7 garlic cloves, thinly sliced
    • 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
    • Coarse salt and freshly ground pepper
    • 2/3 cup chicken stock
    • 8 lasagna noodles
    • 2/3 cup small basil leaves
    • 1/2 cup reduced-fat ricotta cheese
    • 1 ounce Pecorino Romano cheese, shaved

Directions

  1. Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
  3. Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
  4. Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.

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