No-Bake Lasagna with Ricotta and Tomatoes | Recipe Cart | Recipe Cart
Experience a unique twist on lasagna with Polenta Lasagna, layered with spinach and delicious flavors. Perfect for a special dinner. Cooking by the New York Times.
Ingredients
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 7 garlic cloves, thinly sliced
- 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
- Coarse salt and freshly ground pepper
- 2/3 cup chicken stock
- 8 lasagna noodles
- 2/3 cup small basil leaves
- 1/2 cup reduced-fat ricotta cheese
- 1 ounce Pecorino Romano cheese, shaved
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