This fresh take on lasagna comes together in less than a half-hour.
Thisvegetarian lasagnarequires zero minutes in the oven and is bursting with summer ingredients.
Cherry tomatoes and chopped zucchini quickly cook down into a fresh sauce thats infused with fresh oregano and garlic.
Fred Hardy.
Serve this simple pasta dish warm or at room temperature.
Ingredients
67-by-3-in.
lasagna noodles
Cooking spray
1tbspolive oil
2pintscherry tomatoes
2mediumzucchini, chopped into 1/4-in.
Place in a single layer on a baking sheet coated with cooking spray.
Meanwhile, heat oil in a large skillet over medium.
Add garlic and oregano; cook, stirring, until fragrant, about 1 minute.
Whisk ricotta, milk, and remaining 1/2 teaspoon salt in a medium bowl until smooth.
Cut noodles in half.
Arrange 1 noodle half on each of 4 plates.
Top each noodle with a heaping 2 tablespoons ricotta mixture and a heaping 1/4 cup tomato mixture.
Repeat layers twice more.
Top with pecorino Romano and oregano.
Serve warm or at room temperature.
