July 11, 2012

Rustic Lasagne

from Martha Stewart Living, May 2011

The original recipe is called "No-Bake Lasagna with Ricotta and Tomatoes." I've renamed it with this more romantic and, I think, more apt, title. With fresh grape or cherry tomatoes (especially with both yellow and red together), good Parmesan and ricotta cheese, and basil from the garden, this is a mouthwatering summer dish. With homemade pasta, it is perfection!

1 T + e-v olive oil
7 cloves garlic, thinly sliced
2 pints (3 C) red and/or yellow cherry or grape tomatoes, halved
s & p
2/3 C chicken stock
8 lasagne noodles (about 1/2 lb.)
2/3 C small basil leaves
1/2 C ricotta cheese
1 oz. Parmesan cheese, shaved

Heat 1 T oil in high-sided skillet over medium heat. Cook garlic until pale golden, about three minutes. Add 2 cups tomatoes and 1/2 t salt. Cook until soft, about 7 minutes. Add stock. Simmer until sauce-like, about 1 minute. (Stop here if prepping this dish early. Continue with next step about 2 minutes before you are ready to serve.) Add remaining tomatoes. Cook until warm, 1 to 2 minutes.

Meanwhile, cook pasta until al dente. Drain.




Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.

Divide pasta among 4 plates. Dot with ricotta (about 2 T per person), drizzle with oil, top with shaved cheese, and garnish with basil. Sprinkle with pepper. 

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