No-Bake Summer Lasagna

1. 1

   In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper.

2. 2

   In a large pot of boiling salted water, cook noodles until al dente according to package instructions; drain.

3. 3

   Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high.

4. 4

   Add garlic and tomatoes; season with salt and pepper.

5. 5

   Cook, stirring, until beginning to soften, about 3 minutes.

6. 6

   Transfer tomatoes to a bowl.

7. 7

   Add remaining 1 tablespoon oil and the zucchini to skillet; season with salt and pepper.

8. 8

   Cook, stirring, until zucchini are tender, about 5 minutes.

9. 9

   Transfer to another bowl and stir in basil.

10. 10

    Divide one-third of the tomatoes among four plates; top each with a noodle half and small spoonfuls of ricotta, zucchini, and more tomatoes.

11. 11

    Repeat with remaining noodles and tomatoes.

12. 12

    Garnish with additional basil and serve.

13. 13

    (Per Serving)

14. 14

    Calories: 376

15. 15

    Fat: 19.3g (5.1g Saturated Fat)

16. 16

    Protein: 12.3g

17. 17

    Carbohydrates: 40.1g

18. 18

    Fiber: 4.3g

* Per serving · 4 servings · Values may vary.

No additional tips available.