Ingredients

The following ingredients have 4 Servings
  • 1 cup ricotta
  • 1/4 cup grated parmesan
  • 3 tablespoons olive oil, plus extra for drizzling
  • Coarse salt and freshly ground pepper
  • 8 lasagna noodles, broken into thirds, cooked and drained
  • 2 pints cherry tomatoes, halved
  • 2 small zucchini, thinly sliced
  • 1/2 cup torn basil leaves

Instruction

  • Combine ricotta, parmesan and 1 tablespoon olive oil, and salt and pepper to taste. Set aside.
  • Heat remaining oil in skillet over medium high and add tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.
  • Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl.
  • Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top.
  • Garnish with basil and serve.