Lunch & Dinner
Summer Lasagna
2 servings
분량20 minutes
활동 시간35 minutes
총 시간재료
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)
방향
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!
노트
Too lemony with the zest. Gf sheets fell apart. Prob better to bake for crispy cheese
영양 정보
1회 제공량
-
칼로리
1046 kcal
지방 전체
47 g
포화 지방
26 g
불포화 지방
15 g
트랜스 지방
-
콜레스테롤
150 mg
나트륨
2195 mg
탄수화물 전체
97 g
식이섬유
7 g
총 당류
13 g
단백질
60 g
2 servings
분량20 minutes
활동 시간35 minutes
총 시간