No Bake Lasagna

One thing I love and look forward to every summer is doing some kind of race. Training for a triathlon, 1/2 marathon or any fun race, is a great way to keep in shape and it gives me a goal to work towards.  This summer I was able to convince three of my good friends to attempt their first triathlon with me (maybe after a little wine). The Outdoor Divas Triathlon is an all women's sprint Tri, which is great for first timers and for experienced people alike.

When trying to decide what to make for dinner the night prior, I was looking for something light but filling that would give us energy for our race. This lasagna was the perfect fit!  The recipe calls for the best of summer's bounty, like summer squash and tomatoes, and the best part is you never have to turn on the oven. I did add an little more cheese than the recipe called for because lets be honest, I LOVE cheese :) The Lasagna is very easy to prepare prior to guests arriving or you can quickly assemble it right before serving. I served this along with some crusty bread and it was the perfect pre-race meal.  Everyone did amazing and we had a great time. Congrats ladies!!! Who is up for round 2??



Ingredients:
1/2-1 cup ricotta cheese
1/2 cup mozzarella - Parmesan cheese blend
3 tablespoons plus 2 teaspoons extra-virgin olive oil
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


1. In a small bowl combine ricotta, cheese mixture and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to instructions.

2. In a large skillet, heat 2 tablespoons olive oil over medium-high. Add garlic and tomatoes, stirring until beginning to soften ( 3 min). Season with salt and pepper. Transfer tomatoes to a bowl. Add remaining 1 tablespoon oil and the zucchini to skillet; season with salt and pepper. Cooking until zucchini are tender (5 min). Transfer to a bowl and mix in basil.

3. Divide 1/3 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.