WHY IT’S LIGHT Unlike traditional versions of lasagna, which are filled and topped with cheese and meat sauce before baking, this seasonal, no-bake variation relies on fresh vegetables for the filling. For an even lighter preparation, use part-skim ricotta cheese.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles until al dente according to package instructions; drain.
Step 2
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until beginning to soften, about 3 minutes. Transfer tomatoes to a bowl. Add remaining 1 tablespoon oil and the zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
Step 3
Divide one-third of the tomatoes among four plates; top each with a noodle half and small spoonfuls of ricotta, zucchini, and more tomatoes. Repeat with remaining noodles and tomatoes. Garnish with additional basil and serve.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 376
Step 6
Fat: 19.3g (5.1g Saturated Fat)
Step 7
Protein: 12.3g
Step 8
Carbohydrates: 40.1g
Step 9
Fiber: 4.3g
