No Bake Summer Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 c. ricotta3 T. grated Parmesan5 T. extra virgin olive oil8 lasagna noodles, broken in half lengthwise1 sm garlic clove2 pts grape tomatoes, halved2 zuchinni (about 1 pound total), halved if large and thinly sliced1 T. torn fresh basil leaves
In sm bowl, mix ricotta, parmesean, 2 T oil, add salt and pepper. Cook and drain noodles. In large skillet add 2 T. oil over med. high heat, add garlic and tomatoes, add salt and pepper. Cook stirring until tomatoes are broken down, usually about 3 minutes. Transfer to a bowl. Add 1 T. oil to skillet, add zuchinni, add salt and pepper. Cook, stirring until zuchinni is tender, about 5 minutes. Transfer to another bowl and stir in basil.
On 4 plates layer tomatoes, noodle, ricotta and zuchinni 3 times then top with noodle and remaining tomatoes
Serving Size: makes 4 equal proportions, about 5" by 5"
Number of Servings: 4
Recipe submitted by SparkPeople user DRTLOVR.
On 4 plates layer tomatoes, noodle, ricotta and zuchinni 3 times then top with noodle and remaining tomatoes
Serving Size: makes 4 equal proportions, about 5" by 5"
Number of Servings: 4
Recipe submitted by SparkPeople user DRTLOVR.
Nutritional Info Amount Per Serving
- Calories: 481.1
- Total Fat: 22.1 g
- Cholesterol: 12.5 mg
- Sodium: 112.2 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 3.4 g
- Protein: 12.0 g
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