Wednesday, July 18, 2012

Summer Lasagna

It's hotter than blazes outside right now (side note: "Hotter than blazes" - an old phrase used back when no one in polite society cursed) and the LAST thing I feel like doing is turning on the oven. However, my desire for lasagna continues in spite of all that. 

If you've read any of my blatherings here at TrebleClefChef, you'd have noticed that I tend to prefer simple recipes (simple pleasures for the simple minded).   *ahem*

To say this recipe is simple is a grand understatement, so listen up oh you "I can't cook" types - YOU CAN DO THIS!  I dare you. I double dog dare you. get the point.

Here's how you do it:


1/2 C ricotta (note: making your own ricotta is as easy as boiling some milk, and the flavor and texture is unmatched! I have the directions here on my blog, but you can buy ricotta if you don't want to go to the trouble)
3 TBL grated Parmesan
3 TBL plus 2 tsp olive oil
coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 clove of garlic, minced
2 pints grape tomatoes, halved
2 zucchini (about 1 pound) thinly sliced
1 TBL torn fresh basil leaves plus more for garnish


1. Fill a large pot with water and 1 tsp of salt. Bring to a boil, then lower heat and cover the pot to keep the water ready for the noodles.

2. In a small bowl, combine ricotta, Parmesan and 2 tsp of oil. Season with salt and pepper. 

3. In a large skillet, heat 2 TBL oil over medium-high heat. Add tomatoes, then the garlic. Season with salt and pepper. Cook, stirring occasionally, until broken down, about 3 minutes. Transfer tomatoes to a bowl and cover to keep warm.

Bad picture......good tomatoes.  

4. Put the skillet back on the heat, and add 1 TBL oil and the zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Transfer to a bowl, stir in basil, cover to keep warm.

5. Turn the water back up to high to resume boiling. Add the broken noodles and cook about 11 minutes, then drain the noodles.

6. To serve: place some tomatoes on the plate. Top with a noodle, a spoonful of ricotta, zucchini and more tomatoes. Repeat layering twice. Top with one more noodle then some tomatoes and garnish with some basil and a bit of grated Parmesan.


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