Summer Lasagna

With it being 90 degrees all week last week, I wanted to make meals where I didn't have to turn on the oven. This was a huge hit and super duper easy. I think that if I had a grill, I would grill the zucchini.  Wow, I just drooled a little.

Here is the recipe! Enjoy!!

Summer Lasagna
Serves: 4

Ingredients:
1/2 cup cottage cheese
3 Tbsp. grated Parmesan cheese
1 ball of fresh Mozzarella cheese
3 Tbsp. + 2 tsp. extra virgin olive oil
coarse salt and ground pepper
8 lasagna noodles
2 small garlic cloves, minced
2 pints grape tomatoes (I accidentally used the grape tomatoes I bought on another recipe so I just used the ones off the vine.
2 zucchini (about 1 lb) 

Directions:
In a small bowl, combine cottage cheese, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).

Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes, top that with a slice of fresh Mozzarella. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.  I also added some fresh tomatoes and cheese to the top. I also served with some home made garlic bread. :)

Ooo just writing this makes me want to make it again this weekend! And good news, the basil plant is going strong (probably because we now have a plant stand so the cats can't eat it. yay!).