Summer Lasagna with Zucchini, Tomatoes, and Ricotta without Baking
Pasta and Pizza • Italian
Description
Summer lasagna with zucchini, tomatoes, and ricotta without baking
Ingredients
- Ricotta cheese ½ cup
- Grated Pecorino Pepato Cheese 3 tablespoons
- Olive Oil 3½ tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Ready-made dry lasagna sheets 8 pieces
- Garlic 1 clove
- Marinated cherries 20 oz
- Young zucchini 2 pieces
- Chopped Sage Leaves 1 tablespoon
Step-by-Step Guide
Step 1
In a small bowl, mix the ricotta, grated Parmesan, and 2 teaspoons of olive oil. Season with salt and pepper.
Step 2
Bring a pot of salted water to a boil and cook the lasagna sheets until tender.
Step 3
Meanwhile, in a skillet, heat 2 tablespoons of olive oil over medium heat, add the minced garlic and halved tomatoes. Season with salt and pepper. Cook, stirring, for about 3 minutes until the tomatoes are soft. Transfer to a bowl.
Step 4
Pour the remaining olive oil into the skillet and add the thinly sliced zucchinis. Season with salt and pepper and cook, stirring, until tender, about 3–5 minutes. Transfer to another bowl and add the finely chopped basil.
Step 5
Place a small amount of the tomato mixture on 4 plates, then a sheet of pasta, followed by the cheese mixture, zucchini, and more tomatoes. Repeat the layers 2 times and sprinkle with basil on top.
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