Preheat oven 25o(just for melting cheese)
1/2 cup part skim ricotta
3 Tb grated fresh Parmesan
1 1/2 cups of pre shredded mozzarella/provolone mix
3 Tb plus 2 tsp evoo
course salt & pepper
8 lasagna noodles
1 small garlic clove minced
2 pints grape tomatoes halved
2 zucchini/halved if large, and thinly sliced
1 Tb torn fresh basil leaves
Start by getting your pasta cooked as directed on package. Drain and set aside.
In nonstick skillet over medium heat add 2 Tb of olive oil. Add garlic and halved tomatoes with a little salt & pepper. Cook about 3 minutes until broken down a bit, and transfer to a small bowl.
In same skillet over medium heat add 1 more Tb olive oil, thinly sliced zucchini, and little salt pepper.
While those saute about 5 minutes, prepare your cheese, and pasta.
Stack your drained pasta and cut in half. ( It will seem sticky, that's normal)
In small bowl, mix ricotta and Parmesan with 2 tsp of olive oil, little salt & pepper.
At this point add the basil to zucchini, stir, and transfer to a small bowl.
On 4 individual oven proof plates, start assembling your personal Lasagnas.
: a few cooked tomatoes on plate
: half a lasagna sheet
: spread 1 Tb of ricotta mixture on pasta sheet
: some zucchini slices
: some shredded cheese (mozz/prov
: a few more tomatoes
Repeat layering two more times and end with fourth noodle topped with shredded cheese and tomatoes.
Put plate in preheated oven to melt cheese and assemble the other servings. My husband ate every bit of his, but I shared mine with Avery, and still had a ton of leftovers.
I looooved the textures of this dish, and I didn't miss all the sauce a typical Lasagna calls for.