Ingredients
½cupricotta cheese
3tbspParmesan Cheese,grated
3tbspextra virgin olive oil,plus 2 tsp
Coarse salt and ground pepper
8Lasagna noodles
2garlic cloves,minced
2pintsgrape tomatoes
2zucchini,(about 1 lb)
handfulfresh basil,torn, optional
Preparation
In a small bowl, combine ricotta, Parmesan, and 2 teaspoons of oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions then drain.
Meanwhile, in a large skillet, heat 1 tablespoon of oil over medium-high. Add garlic and tomatoes (halved); season with salt and pepper. Cook for about 3 minutes, stirring until slightly broken down.
Transfer tomatoes to a bowl. Add 1 tablespoon of oil, zucchini to skillet; season with salt and pepper. Cook for about 5 minutes, stirring until zucchini is tender. Transfer to another bowl and stir in basil.
Place some tomatoes on four plates. Top with a noodle and small spoonfuls of ricotta, zucchini, add more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes.
Garnish with basil.
