½ cup ricotta
3 tbsp. grated Parmesan
3 tbsp. extra-virgin olive oil
2 tsp. extra-virgin olive oil
Coarse salt & ground pepper
8 lasagna noodles, broken in half crosswise
1 clove (small) clove, minced
2 pints grape tomatoes, halved
2 (about 1 pound total) zucchini, halved if large and thinly sliced
1 tbsp. torn fresh basil leaves, plus more for serving
Preparation:
In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini is tender, about 5 minutes. Transfer to another bowl and stir in basil. Place some tomatoes on four plates; top with a noodle and small spoonful ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil. Serves: 4.