No-Bake Lasagna with Ricotta and Tomatoes

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

No-Bake Lasagna with Ricotta and Tomatoes

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    Ingredients

    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

    directions

    Total:
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    nutritional information

    Calories:
    357
    Fiber:
    4 g
    Fat:
    10 g
    Saturated Fat:
    3 g
    Carbohydrates:
    52 g
    Protein:
    16 g
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