No-Bake Summer Lasagna

• 1/2 cup ricotta cheese
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• Coarse salt and ground pepper
• 8 lasagna noodles, broken in half crosswise
• 1 garlic clove, minced
• 2 pints grape tomatoes, halved
• 2 medium zucchini, thinly sliced
• 2 tablespoons torn fresh basil leaves, plus more for garnish

1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper.
2. In a large pot of boiling salted water, cook noodles until al dente according to package instructions; drain.
3. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high.
4. Add garlic and tomatoes; season with salt and pepper.
5. Cook, stirring, until beginning to soften, about 3 minutes.
6. Transfer tomatoes to a bowl.
7. Add remaining 1 tablespoon oil and the zucchini to skillet; season with salt and pepper.
8. Cook, stirring, until zucchini are tender, about 5 minutes.
9. Transfer to another bowl and stir in basil.
10. Divide one-third of the tomatoes among four plates; top each with a noodle half and small spoonfuls of ricotta, zucchini, and more tomatoes.
11. Repeat with remaining noodles and tomatoes.
12. Garnish with additional basil and serve.
13. (Per Serving)
14. Calories: 376
15. Fat: 19.3g (5.1g Saturated Fat)
16. Protein: 12.3g
17. Carbohydrates: 40.1g
18. Fiber: 4.3g

ricotta cheese, parmesan cheese, extravirgin olive oil, salt, lasagna noodles, garlic, pints grape tomatoes, zucchini, basil

Taken from www.epicurious.com/recipes/food/views/no-bake-summer-lasagna-387686 (may not work)