Buzz
Fred HardyThis vegetarian lasagna requires no oven time and is packed with fresh, summer ingredients. Cherry tomatoes and diced zucchini simmer quickly into a vibrant sauce, flavored with fresh oregano and garlic. Ricotta is blended with a bit of milk and layered between sheets of boiled lasagna pasta and the tomato-zucchini sauce. Serve this delicious pasta dish warm or at room temperature.
Ingredients List
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6 7-by-3-inch lasagna noodles
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Cooking spray
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1 tablespoon olive oil
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2 pints cherry tomatoes
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2 medium-sized zucchini, chopped into 1/4-inch pieces
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1 small yellow onion, finely diced
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1 1/2 teaspoons kosher salt, divided, plus extra for the pasta water
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2 cloves garlic, minced
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1 tablespoon fresh oregano leaves, chopped, plus extra for garnish
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16 oz whole milk ricotta cheese
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2 tablespoons milk
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Grated pecorino Romano cheese, for serving
Cooking Instructions
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Boil noodles in salted water as per package instructions until just tender; drain. Lay the noodles in a single layer on a baking sheet sprayed with cooking spray.
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While the noodles cook, heat oil in a large skillet over medium heat. Add the tomatoes, zucchini, onion, and 1 teaspoon of salt; cook, stirring occasionally, until the tomatoes burst, around 8 to 10 minutes. Add garlic and oregano; cook, stirring, until fragrant, for about 1 minute.
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In a medium bowl, whisk together ricotta, milk, and the remaining 1/2 teaspoon salt until smooth.
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Cut the cooked noodles in half. Place one half of a noodle on each of 4 plates. Top each with a generous 2 tablespoons of the ricotta mixture and a heaping 1/4 cup of the tomato mixture. Repeat the layers two more times. Finish with a sprinkle of pecorino Romano and fresh oregano. Serve warm or at room temperature.
