Summer Lasagne


  • 1 cup ricotta
  • 1/4 cup grated parmesan
  • 3 tablespoons olive oil, plus extra for drizzling
  • Coarse salt and freshly ground pepper
  • 8 lasagne noodles, broken into thirds, cooked and drained
  • 1 minced garlic clove
  • 2 pints cherry tomatoes, halved
  • 2 small zucchini, thinly sliced
  • 1/2 cup torn basil leaves


  1. Combine ricotta, parmesan and 1 tablespoon olive oil, and salt and pepper to taste. Set aside.
  2. Heat remaining oil in skillet over medium high and add garlic and tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.
  3. Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl.
  4. Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top. Garnish with basil and serve.