No Bake Summer Lasagna

1/2 c. ricotta
3 T. grated Parmesan
5 T. extra virgin olive oil
8 lasagna noodles, broken in half lengthwise
1 sm garlic clove
2 pts grape tomatoes, halved
2 zuchinni (about 1 pound total), halved if large and thinly sliced
1 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.