I’ve never been a HUGE Lasagna fan, actually..I’ve never been a huge Lasagna fan of my own Lasagna..haha!! My Mom’s Lasagna, on the other hand, is amazing and I could eat it every day forEVER! Anyway~ I wanted to lighten it up just a bit and keep the flavors simple, clean and perfect for a weeknight Summertime meal! This hit the mark, and then some!
This Lasagna is like a giant, melty Caprese Salad, layered with tender, cheesy Lasagna noodles..super fresh, and super tasty!
Give this a try as a delicious alternative to the traditional Lasagna we all know…it’s perfect for those hot days when you can’t even think about a super rich and heavy meal!
What you’ll need:
a 9×13 baking dish
16 oz. box of Lasagna Noodles…the kind you have to boil, I prefer them! 🙂
6-8 medium/large Tomatoes
16 oz. Fresh Mozzarella
1/2 cup chopped fresh Basil
The Basil Cream:
1 cup (packed) of Fresh Basil leaves
15 oz. Ricotta..whole OR skim
1 cup Grated Parmesan Cheese
1/4 cup Sour Cream
2 Garlic Cloves
Salt and Pepper to taste
A food processor OR blender
Directions:
Boil up the Lasagna Noodles according to the box instructions. No boil will work, but the resulting noodle texture will be different.
Make the Basil Cream (THIS IS SOOO GOOD!)
Add all of the ingredients into the processor, and blend until smooth..set aside!
Slice up the Tomatoes, and the Cheese and chop up the 1/2 cup of fresh Basil…
Smear a thin layer of the Basil Cream onto the bottom of the baking dish…
Now start layering…Noodles, Basil Cream, sliced Tomatoes, Mozzarella..etc.
Make as many layers as you can until you run out of ingredients..lol
Bake it at 350 for approx. 45 minutes or until it’s gooey, and slightly golden! ~peek in on it so it knows you care…
Let it cool before slicing it up…trust me! 🙂
Serve it up to all you love…because this ooey-gooey goodness isn’t just for anybody..lol
You can cut out portions in a traditional Caprese circular stack for fun…
And DIG IN! ~Enjoy! 🙂
