Our recipe for this No-bake Vegetarian Lasagne is a healthy yet satisfying option for dinner. And the best bit? You don’t have to turn on the oven.
Time: 25 minutes
- 1/4 cup ricotta
- 1 1/2 tablespoons grated Parmesan cheese
- extra-virgin olive oil
- coarse salt, to taste
- ground pepper, to taste
- 4 lasagne noodles, broken in half, crosswise
- 1/2 small garlic clove, minced
- 2 cups grape tomatoes, halved
- 1 zucchini, (halved if large), thinly sliced
- 1/2 tablespoons torn fresh basil leaves
In a small bowl, combine ricotta, Parmesan, and two teaspoons oil, then season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions and then drain. Meanwhile, in a large pan heat two tablespoons oil over medium-high heat and add garlic and tomatoes. Season with salt and pepper, and cook for three minutes continuously stirring before transferring the tomatoes to a bowl. Add one tablespoon oil and the zucchini to the pan and season. Cook, while stirring, for five minutes and then transfer to another bowl. Stir in basil. Place some tomatoes on two plates, top with a noodle and small spoonfuls of ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.