No Bake Caprese Lasagna

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2 servings

Ingredients:

• 3 lasagna sheets (or more if you want more layers)

• 2 tbsp. extra virgin olive oil

• 2 pints cherry tomatoes

• 4 garlic cloves, thinly sliced

• 1 cup whole milk ricotta

• 1/2 cup mozzarella pearls

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/4 cup basil chiffonade

• Salt to taste

Directions:

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.