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.

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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