June 3, 2011

Martha Stewart Living No-Bake Lasagna with Ricotta and Tomatoes

At least one day a week I run very low on time for preparing dinner. I try to plan at least one recipe in my meal plan that takes less than twenty minutes prep to plate. A family favorite, especially for my two boys, is any dish that involves pasta. The same quick pasta dishes can get redundant after many uses, so I am always looking for new recipe ideas. A recent issue of Martha Stewart Living had a recipe for no-bake lasagna with ricotta and tomatoes that looked quick and delicious.

This is one of the easiest pasta dishes I have made in a long time. The only real ingredient prep is the slicing of the garlic and tomatoes that takes at most five minutes. All the ingredients used in this recipe are simple. I was unable to find yellow cherry or grape tomatoes, so I used three cups of red grape tomatoes. That is the only substitution that I made to the original recipe. The one suggestion I do have is to make sure that the pasta water is adequetely salted, so the final dish doesn't taste undersalted.

This dish was a huge hit with both of my sons, they ate their entire servings. I like that it is very easy to prep and cook and tastes even better the next day after sitting in the fridge overnight. This will be a recipe I will definitely keep bookmarked for a quick evening meal when time is a priority.

For the recipe go to No-Bake Lasagna with Ricotta and Tomatoes.

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