If you love lasagne but don’t have a lot of time to spend in the kitchen, this stovetop-inspired version is your new friend. It’s loaded with healthy and delicious flavours like tomatoes, zucchini and light, creamy ricotta.
Best of all, it can be on the table in less than 30 minutes – all without turning on the oven!
- 1/4 cup ricotta
- 1 1/2 tablespoons grated Parmesan cheese
- olive oil
- 4 lasagne noodle sheets, broken in half
- 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.
Next, in a large pan heat two tablespoons oil over medium-high heat and add garlic, zucchini and tomatoes. Season with salt and pepper. Cook for three minutes, stirring continuously. Remove tomato mixture and set aside.
Add one tablespoon oil and the zucchini to the pan and season. Cook, while stirring, for five minutes and then transfer to another bowl.
Place some tomato mixture on two plates, top with a noodle sheet and small spoonfuls of ricotta, zucchini and more tomatoes. Repeat layering twice, then top with remaining noodle sheets and tomatoes. Garnish with basil.