Lazy Night Lasagna

Ingredients

• 1 container of ricotta cheese
• ½ cup of whole milk
• 1 ½ cups of shredded cheese (mozzarella or cheddar works best)
• 2-3 tsp garlic powder
• 4-6 large tomatoes, cut into ½ inch slices
• 20 (or so) large basil leaves, picked
• Oven-ready lasagna sheets OR zucchini sliced lengthwise (about 25 slices that are ¼-inch thick)
• Kosher or sea salt
• Olive oil

Directions

1. Prep the cheese mix: In a bowl, combine ricotta, whole milk, ½ cup of shredded cheese, garlic powder, and 1 tsp of salt. Mix until combined.
2. Form the lasagna: In a square 9x9-inch dish OR four “onion soup bowls”, drizzle a small amount of olive oil on the base of the dish. Place slices of tomatoes in one even layer so they are covering the bottom of the dish. Top with about 1 tbsp olive oil (less if using individual soup bowls), about ½ tsp salt and a couple cracks of freshly cracked pepper. Cover with one layer of lasagna noodles OR zucchini slices. Place large dollops of cheese mix and spread until evenly coating the noodles/zucchini. Scatter about 5 basil leaves around the cheese mix. Repeat the layers by adding big slices of tomatoes, top with olive oil/salt/pepper, top with lasagna sheets/zucchini, and finish with the cheese mix and scattered basil leaves. Repeat for about 5 layers, or until all the ingredients are used up. The last layer should be the cheese mix and basil. Finish by covering the entire top layer with more shredded cheese!
3. Cook the lasagna: Preheat oven to 400F. Cover the square dish or soup bowls with foil. For square dish: bake in oven for 40 minutes, then remove foil and continue baking for another 10 minutes, or until cheese is golden (you can also broil for faster results!). For the soup dishes: bake in oven for 30 minutes, then remove foil and continue baking for another 10 minutes, or until cheese is golden.

*NOTE: if using zucchini instead of lasagna sheets, the cook time will be about 10 minutes less