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
- 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
- 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.
- Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
- Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
- 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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