WHY IT’S LIGHT Unlike traditional versions of lasagna, which are filled and topped with cheese and meat sauce before baking, this seasonal, no-bake variation relies on fresh vegetables for the filling. For an even lighter preparation, use part-skim ricotta cheese.

　　

Ingredients

serves 4

　　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

　　

Step 1

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 until al dente according to package instructions; drain.

　　

Step 2

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until beginning to soften, about 3 minutes. Transfer tomatoes to a bowl. Add remaining 1 tablespoon oil and the zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.

　　

Step 3

Divide one-third of the tomatoes among four plates; top each with a noodle half and small spoonfuls of ricotta, zucchini, and more tomatoes. Repeat with remaining noodles and tomatoes. Garnish with additional basil and serve.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 376

　　

Step 6

Fat: 19.3g (5.1g Saturated Fat)

　　

Step 7

Protein: 12.3g

　　

Step 8

Carbohydrates: 40.1g

　　

Step 9

Fiber: 4.3g

　　Everyday Food: Light