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.

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.