Meatless Monday- No Bake Lasagna

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.

Ingredients

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

Directions

  1. 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.
  2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
  3. Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
  4. 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?

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7 Responses to Meatless Monday- No Bake Lasagna

  1. Brad Stephenson says:

    Looks so good. Before I was thinking I wanted to be like Mike, but now, maybe Anthony.

  2. Linda says:

    Hey Kido …. Mmmm looks Delisss…You may have to make a house call…& Whipped this up in Jersey!

  3. mike says:

    meatless wednesday morning… Banana, blueberry and protein smoothie…think that is going to be my breakfasts during the warm weather months….Not that its warm or nice out today

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