Happy Meatless Monday! This week I’m featuring a recipe I found in this month’s Whole Living for a No Baked Lasagna. I usually don’t make Italian in my house because there’s no way that I would ever try to think that I can cook an Italian meal that would come close to Mike’s mother’s, but I thought since that this waskinda pseudo-Italian, I’d give it a shot. We hadn’t seen Mike’s brother, Anthony, in about a week so we invited him over to have some dinner and catch up. The best thing about this recipe is that it’s not baked with all that cheese so it’s a much healthier version of the traditional (and one of my favorites) lasagna.
I adapted the amount of the ingredients from the original recipe because when cooking for two guys, I think it’s always best to have a little more. I also used vegetable stock instead of chicken.
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 7 garlic cloves, thinly sliced
- 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
- Coarse salt and freshly ground pepper
- 2/3 cup vegetable stock
- box of lasagna noodles
- 2/3 cup small basil leaves
- 1/2 cup reduced-fat ricotta cheese
- 1 ounce Pecorino Romano cheese, shaved
- Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until sauce like, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
- Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
- Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.
I served the dish with a slice of a whole grain olive baguette and the meal was great! The flavors mirrored those of a typical lasagna but the consistency and lightness of the dish didn’t leave you feeling full and weighed down. Buon Appetito!
What are you cooking tonight for Meatless Monday?