No-Bake Lasagna with Ricotta and Tomatoes (I used bow-ties)
No-Bake Lasagna with Ricotta and Tomatoes
Total Time: 25 minutes
1 Tbsp plus 1 tsp extra-virgin olive oil
7 garlic cloves, thinly sliced
3 c red and yellow cherry or grape tomatoes, halved (2 pints)
2/3 c chicken stock
8 lasagna noodles (we had bowties in the pantry so I used those up)
2/3 c small basil leaves
1/2 c reduced-fat ricotta cheese
1 oz Pecorino Romano cheese, shaved (right. I used shredded Parm)
1. Heat 1 Tbsp oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 c tomatoes and 1/2 tsp salt. Cook until soft, about 7 min. Add stock. Simmer until saucelike, about 1 minute. Add remaining tomatoes. Cook until warm, 1-2 min.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain.
3. Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
4. Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining tsp of oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.
Yield: 4 servings
From www.marthastewart.com
Ken's rating: ****1/2
Chalsea's rating: *****
This was easy and delicious! I love ricotta cheese. It is quickly becoming one of my favorite things.
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