No-Bake Lasagna with Ricotta and Tomatoes

Name: No-Bake Lasagna with Ricotta and Tomatoes
Prep time: 25 min
Total time: 25 min
Ingredients: 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 7 garlic cloves, thinly sliced; 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints); Coarse salt and freshly ground pepper; 0.667 cup chicken stock; 8 lasagna noodles; 0.667 cup small basil leaves; 0.5 cup reduced-fat ricotta cheese; 1 ounce Pecorino Romano cheese, shaved

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

25 mins

Servings:

4

This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with ingredients right after being boiled.

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
7 garlic cloves, thinly sliced
3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
Coarse salt and freshly ground pepper
⅔ cup chicken stock
8 lasagna noodles
⅔ cup small basil leaves
½ cup reduced-fat ricotta cheese
1 ounce Pecorino Romano cheese, shaved

Directions

Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.