Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao!

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Everyone deserves Lasagna!

For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients.

Here's what you need:
6 to 8 lasagna sheets
1 container whole milk ricotta cheese
Zest of one lemon
3/4 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/4 cup minced shallots
1 bunch Swiss chard, stems removed and chopped
1 clove garlic, minced
2 1/2 cups zucchini, sliced 1/2-inch thin and quartered
1 1/2 cups summer squash, sliced 1/2-inch thin and quartered
2 1/2 cups mixed cherry or grape tomatoes, halved
1 bunch basil, largest leaves

Method:
1. Cook the sheets and airdry
2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper.
3. Sauté the veggies and Add the salt and pepper
4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften.
5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender.
6. Remove from the heat, and remove the veggies to a separate bowl.
7. Cook the tomatoes - Cook just until they start to soften.
8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge.
9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil.
10. Add another sheet, and repeat twice.

If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao!

#Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

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