Monday, August 5, 2013

Summer Eats: No bake lasagna with corn relish

No bake? Yes please. This recipe from the July/August edition of "Fitness Magazine" takes lasagna, which is known as a heavier, wintertime meal, and makes it colorful, light and full of flavor. While the picture makes it look like a sloppy mess, it's worth a try while the sun is still shining.


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   
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.

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