This recipe was so delicious, definitely a keeper! I haven't been eating a lot of pasta recently so that might have made me love it all the more. Mmmm, carbs... But, Casey loved this too, and for once didn't even suggest that it could use some meat like he usually does when I serve him meatless meals. No, this is so chock full of veggies that you won't miss the meat. It is summery, fresh, and creamy.
I usually use part skim ricotta but for some reason grabbed fat free so I can't even imagine how good it would be with part skim or even (gasp) full fat. I guess I will just have to make it again soon to see.
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese, divided
1 cup freshly grated Parmesan cheese, divided
Salt and pepper, to taste
Heat oil in a large skillet (or dutch oven) over medium heat. Once the oil is shimmering, add onion and cook about 3 minutes until softened. Add garlic and cook 30 seconds.
Drain the liquid from the tomatoes into a 2 cup liquid measuring cup. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
Scatter the noodles into the skillet and top them with the drained tomatoes. Bring to a simmer. Reduce heat to medium, cover, and cook, stirring occasionally, for about 10 minutes.
Stir in zucchini and squash and cook, stirring occasionally, until noodles and squash are tender, about 8 minutes.
Add basil, 1/2 cup ricotta cheese, and 1/2 cup Parmesan cheese to the noodles, stirring until cheese is melted and the sauce is creamy. Dollop remaining ricotta cheese over the noodles. Season with salt and pepper. Garnish with remaining Parmesan cheese.
Adapted from Mel's Kitchen Cafe.