No-Bake Lasagna with Ricotta and Tomatoes

I have quite a few jobs (you know those bills don’t pay themselves). And one of them is babysitting/tutoring a little girl who lives in Nashville. Seeing that I don’t see much sunlight being in the bakery all day and running before the sun even rises, I suggested we spend the summer at the pool. Partially because I really wanted to be outside and more importantly because I knew the little girl would love it.

Yesterday afternoon, for some reason I couldn’t find my bathing suit, so I sat poolside and threw water rings to her and her friend, as they splashed me and made sure their belly flop splashes were within my reach. When they wanted to just swim I sat there and watched them, while reading a little Maratha Stewart and doing some planning for my non-profit.

This recipe below from the May 2011 Maratha Stewart magazine looked really delicious and simple so I thought I would share it. It would also pair brilliantly with my Focaccia bread.

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.

  • 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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