Summer Lasagna

• portionen: 2 servings
• aktive zeit: 20 minutes
• gesamtzeit: 35 minutes

Zutaten

8 regular lasagna sheets (don't use "oven-ready")

5 cups heirloom cherry tomatoes

4 cloves fresh garlic, minced

2 cups fresh thinly sliced basil, divided

2 to 3 cups thinly sliced zucchini and yellow squash

2 cups freshly grated parmesan cheese (plus more for garnish)

Olive oil

Salt and pepper (to taste)

2 cups ricotta cheese (I use whole milk ricotta)

2 tablespons olive oil

Fresh basil (about 8 leaves)

Lemon zest (to taste)

Anweisungen

Cook the lasagna sheets according to package directions. To keep the lasagna warm, don't rinse through cold water.

Make the whipped ricotta: In a food processor, combine ricotta, olive oil, salt and pepper to taste and pulse continuously until smooth-ish. Then, add the lemon zest and basil and pulse a few more times.

Cook the cherry tomato sauce: Heat a few drizzles of olive oil in a skillet over medium high heat. Cook down the cherry tomatoes until blistered, and then press them to make a rustic sauce. Stir in the garlic, basil (about 2 tablespoons), salt and pepper to taste. Sauté until fragrant.

Sauté zucchini and yellow squash: Meanwhile, in another skillet sauté the sliced zucchini and squash. Season with salt and pepper to taste.

Assemble: Start with a thin layer of tomato sauce, followed by a lasagna sheet, whipped ricotta, cherry tomato sauce, zucchini, fresh sliced basil, and shredded parmesan cheese. Repeat until you get about 3 layers.

Finish with extra cheese on top. Enjoy!

Notizen

Too lemony with the zest. Gf sheets fell apart. Prob better to bake for crispy cheese

Nährwertangaben

• Kalorien: 1046 kcal
• Gesamtfett: 47 g
• Gesättigtes Fett: 26 g
• Ungesättigtes Fett: 15 g
• Cholesterin: 150 mg
• Natrium: 2195 mg
• Gesamtkohlenhydrate: 97 g
• Ballaststoffe: 7 g
• Zucker insgesamt: 13 g
• Eiweiß: 60 g