Summer Lasagna with Zucchini and Grape Tomatoes

I had heard of this Martha Stewart recipe many years ago and thought it was so beautiful. I'm not the biggest fan of lasagna because it normally leaves me feeling heavy and unnecessarily full. The beauty of this recipe is that it avoids the oven and is lightened up for Summer.

Summer Lasagna with Zucchini and Grape Tomatoes

3-4 lasagna noodles 
1/3 cup ricotta cheese
2 tbsp Parmesan cheese
3 tbsp plus 2 tsp olive oil
salt and pepper
1 clove garlic, chopped
1 pint grape tomatoes, halved
1 zucchini, sliced into thin circles
4-6 basil leaves, chiffonade

Place lasagna sheets in salted boiling water. Boil until cooked, then remove from water and cut into rectangles, across the pasta. Meanwhile, combine ricotta, Parmesan and olive oil in a small bowl. Add salt and pepper as desired.

In a large pan, heat 2 tbsp olive oil over medium heat. Add halved grape tomatoes and chopped garlic. Salt and pepper to taste. Cook until tomatoes give off a little sauce, about 5 minutes. Pour into a bowl until assembly.

In the same pan, add the remaining olive oil and sliced zucchini. Cook until zucchini becomes tender, about 5 minutes.

When everything is finished cooking, layer ingredients starting with tomatoes, zucchini, cheese, basil, pasta, cheese. Repeat two to three more times. Top with basil and pour remaining tomato sauce over layers. Enjoy.

-Akemi-chan