In this twist on traditional lasagna, boiled noodles are tossed in a quick fresh-tomato sauce and then each serving is topped with two types of cheese—all without having to turn on the oven.
Reprinted from Meatless: More Than 200 of the Very Best Vegetarian Recipes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Photos © 2013 by Andrew Purcell. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
Martha Stewart Living Omnimedia, Inc
|1 tablespoon plus 1 teaspoon olive oil||8 lasagna noodles, preferably whole-wheat|
|7 cloves garlic, thinly sliced||2/3 cup small fresh basil leaves|
|3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)||1/2 cup part-skim ricotta|
|Coarse salt and freshly ground pepper||1 ounce Pecorino Romano, shaved|
|2/3 cup vegetable stock|
Heat 1 tablespoon olive oil in a high-sided skillet over medium. Cook garlic until pale golden, stirring, about 3 minutes. Add 2 cups tomatoes and season with salt. Cook until tomatoes are soft, about 7 minutes. Add stock. Simmer for 1 minute. Add remaining tomatoes and cook until warmed through, 1 to 2 minutes.
Meanwhile, cook pasta in a pot of boiling salted water until al dente, according to package instructions. Drain. Add pasta to skillet and toss to coat with sauce. 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 and serve.
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