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No-Bake Summer Lasagna with Corn Relish

Rated : 
 by 8 people
Makes: 4 servings View Nutrition Facts

Ingredients

  • 8 lasagna noodles
  • 2 tablespoons  extra-virgin olive oil
  • 2 cups  part-skim ricotta
  • 1 tablespoon  plus 1 teaspoon fresh thyme
  • 1 teaspoon  lemon zest
  • 1 1/4 teaspoons  kosher salt
  • 1/2 teaspoon  black pepper
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 garlic cloves, thinly sliced
  • 1 large yellow bell pepper, sliced into 1/4-inch strips
  • 3 ears yellow corn, kernals sliced from cobs
  • 2 scallions, thinly sliced
  • 2 tablespoons  fresh lemon juice

Directions

1. Cook noodles until al dente according to package directions. Drain, toss with 1 teaspoon oil and arrange on a baking sheet.

2. In a medium bowl, combine ricotta, 1 tablespoon thyme, lemon zest and 1/4 teaspoon salt.

3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add zucchini and cook, flipping once, until browned, about 4 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper and transfer to a plate. Return pan to heat and add 1 1/2 teaspoons oil, garlic and bell pepper. Cook, stirring occasionally, until pepper is crisp-tender, about 4 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper and transfer to plate with zucchini.

4. In a large bowl, combine corn, scallions, lemon juice and remaining oil, salt and pepper. Cut noodles in half and lay one half on each of four plates. Top with 2 tablespoons ricotta mixture and zucchini. Top with a second noodle, 2 tablespoons ricotta mixture and 1/4 cup corn relish. Top with a third noodle, 2 tablespoons ricotta mixture and bell pepper mixture. Top with remaining noodle, ricotta mixture, corn relish and thyme.

No-Bake Summer Lasagna with Corn Relish
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