LYCOPENE is the hot nutrition term used frequently when talking about tomatoes. This powerful nutrient may help prevent cancer! Organic tomatoes and tomato products have been shown to have higher concentrations of lycopene. All the more reason to harvest some of your own for this dish!
Lasagna Summer Salad
12 oz dry lasagna noodles
5 oz tomato bouillon (five 1 oz cubes)
14 oz canned crushed organic tomatoes
3 cloves garlic, pressed and finely minced
1 tsp olive oil
1 Tbsp balsamic vinegar
1 tsp sugar
1/2 tsp salt
1 Tbsp fresh oregano, finely chopped
1 Tbsp fresh parsley, finely chopped
1/2 cup fresh basil chiffonade (cut into long thin strips)
2 cups fresh tomatoes (roma or cherry), seeded and chopped
1 cup part-skin ricotta cheese
In a medium saucepan, heat olive oil over medium high heat. Add garlic and saute until fragrant, 2-3 minutes. Add crushed tomatoes, vinegar, sugar, salt, parsley and oregano. Bring to a low boil, then reduce heat to a simmer for 8 minutes. Remove from heat and transfer sauce into a shallow glass container. Place in refrigerator for 2 hours.
In a large pot, bring 12 cups of water to boil. When water is boiling, add tomato bouillon cubes and stir until dissolved. Carefully place lasagna noodles into boiling water and cook until al dente, ~9-10 minutes, being careful to not overcook. Remove from heat, drain and rinse with cold water.
Cut noodles down the center lengthwise, then cut each half crosswise into four pieces (each lasagna noodle will result in 8 smaller noodles).
Place noodles into a large bowl and add chopped tomatoes and basil chiffonade. Toss gently.
To chilled sauce, add ricotta and whisk until combined. Add sauce to noodle mixture and toss gently to coat. Serve immediately.
Nutrition info per ~1 cup: 344 calories, 5.5 g fat, 15 g protein, 58 g carbohydrates, 4 g fiber