No-Bake Lasagna with Ricotta and Tomatoes

Name: No-Bake Lasagna with Ricotta and Tomatoes
Prep time: 25 min
Total time: 25 min
Ingredients: 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 7 garlic cloves, thinly sliced; 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints); Coarse salt and freshly ground pepper; 2/3 cup chicken stock; 8 lasagna noodles; 2/3 cup small basil leaves; 1/2 cup reduced-fat ricotta cheese; 1 ounce Pecorino Romano cheese, shaved

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Prep Time: 25 minutes

Total: 25 minutes

Author : Martha Stewart

No-Bake Lasagna with Ricotta and Tomatoes

Ingredients

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1 tablespoon plus 1 teaspoon extra-virgin olive oil7 garlic cloves, thinly sliced3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)Coarse salt and freshly ground pepper2/3 cup chicken stock8 lasagna noodles2/3 cup small basil leaves1/2 cup reduced-fat ricotta cheese1 ounce Pecorino Romano cheese, shaved

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Instructions

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Step 1

Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.

Step 2

Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.

Step 3

Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.

Step 4

Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.