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Clean recipe · thepastatable.com

No Bake Caprese Lasagna

Original recipe: thepastatable.com

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Ingredients

  1. 3 lasagna sheets (or more if you want more layers)
  2. 2 tbsp. extra virgin olive oil
  3. 2 pints cherry tomatoes
  4. 4 garlic cloves, thinly sliced
  5. 1 cup whole milk ricotta
  6. 1/2 cup mozzarella pearls
  7. 1/2 cup Parmigiano Reggiano, finely grated
  8. 1/4 cup basil chiffonade
  9. Salt to taste
  10. 2 tbsp. extra virgin olive oil
  11. 2 pints cherry tomatoes
  12. 1 cup whole milk ricotta
  13. 1/2 cup mozzarella pearls
  14. 1/2 cup Parmigiano Reggiano, finely grated
  15. 1/4 cup basil chiffonade

Instructions

  1. Bring a large pot of water to a boil.
  2. Meanwhile, add the cherry tomatoes, olive oil and salt to a large pan and sauté over medium heat. When the tomatoes begin to soften, add the sliced garlic. Continue cooking until the tomatoes begin to burst. Remove from heat and set aside.
  3. Add the ricotta to a blender along with a drizzle of olive oil and a pinch of salt. Blend until smooth and glossy.
  4. Once the water comes to a boil, add plenty of salt. Cook the lasagna sheets until they're al dente. Strain and lay the cooked lasagna sheets on a plate.
  5. Place one lasagna sheet onto a serving plate. Spread a layer of whipped ricotta onto the sheet, then layer with burst cherry tomatoes, mozzarella pearls, Parmigiano, and basil. Place another lasagna sheet over top and repeat the layering. Finish with the final sheet topped with whipped ricotta, burst cherry tomatoes, Parmigiano, and basil.
  6. Bring a large pot of water to a boil.
  7. Meanwhile, add the cherry tomatoes, olive oil and salt to a large pan and sauté over medium heat. When the tomatoes begin to soften, add the sliced garlic. Continue cooking until the tomatoes begin to burst. Remove from heat and set aside.
  8. Add the ricotta to a blender along with a drizzle of olive oil and a pinch of salt. Blend until smooth and glossy.
  9. Once the water comes to a boil, add plenty of salt. Cook the lasagna sheets until they're al dente. Strain and lay the cooked lasagna sheets on a plate.
  10. Place one lasagna sheet onto a serving plate. Spread a layer of whipped ricotta onto the sheet, then layer with burst cherry tomatoes, mozzarella pearls, Parmigiano, and basil. Place another lasagna sheet over top and repeat the layering. Finish with the final sheet topped with whipped ricotta, burst cherry tomatoes, Parmigiano, and basil.