domingo, 4 de setembro de 2011

Recipe: No baked light lasagna

A receita de hoje é light e ao mesmo tempo nutritiva e não precisa cozinhar! Dedico ao meu primo Rennan.

Espero que alguém curta ler a receita em inglês e fazer. Dois em um: aprende algo novo e treina o inglês. Manda a foto pra gente, viu?


  • 1/2 cup ricotta
  • 3 tablespoons grated Parmesan
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1 small garlic clove, minced
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 pound total), halved if large and thinly sliced
  • 1 tablespoon torn fresh basil leaves, plus more for serving


  1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
  2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
  3. Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil
Ps: Click on the image to go to Matha Stewart´s site and get the original post.

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