1 cup ricotta
1/4 cup grated Parmesan
3 tablespoons olive oil
Coarse salt and freshly ground pepper
8 lasagne noodles, broken into thirds, cooked according to package
instructions and drained
1 minced garlic clove
2 pints cherry tomatoes, halved
2 small zucchini, thinly
1/2 cup torn basil leaves
1. Combine ricotta, Parmesan
and olive oil, and salt and pepper to taste. Set aside.
oil in skillet over medium high and add garlic and tomatoes. Cook until
slightly broken down, about 3 minutes. Transfer to bowl.
3. Add zucchini to skillet (with a little more oil if needed). Season
with salt and pepper and cook about 5 minutes until tender. Transfer to
4. Scatter a few tomatoes over four plates. Top
with one noodle, a spoonful of ricotta mixture, zucchini and more
tomatoes. Repeat layering twice, ending with noodle and tomatoes.
Drizzle a little more olive oil on top. Garnish with basil and serve.