Lasagna Tart

I have had the laziest of weekends. For real. Ian went on a boys trip to go mountain biking, and I stayed at home all alone.


And by stay home, I mean I literally did not leave the apartment at all. Not even once. Not even to take the trash out. I just opened the door, balked at the sunlight in a very vampire-esque way, and dropped the bag outside the door. Then I resumed my position on the couch and pressed play on Netflix.

LOST marathon. Thank god for Netflix.

We usually have busy weekends, so it was actually really nice to be a hermit for a change. I didn't answer any phone calls (sorry!), and on Saturday I stayed in my pajamas all day. Yes, I still brushed my teeth and washed my face. Don't judge me.


But I did make some really really good kind-of lasagna. A lasagna tart if you will. 

I was inspired by 101 Cookbooks again, and it turned out amazing. I used a pre-made pie crust because I loathe rolling pins and didn't even want to deal with making my own, but the original recipe does include directions for making a tasty sounding one. My crust required thawing in the fridge overnight, so make sure you check that before you start cooking. 


I've got to tell you, this was way better than I expected. Besides the crust, it was really simple to make and requires few ingredients. Fewer ingredients equals less trash, which means fewer bags to put outside when you're trying to be a recluse. Or whatever.


Lasagna Tart
makes 8 servings, 265 calories per serving
Print this Recipe!


1 10" pie crust, thawed according to package directions 
2 medium zucchini, sliced into very very thin coins
1 tsp salt
3 cloves garlic, minced
1 tbsp extra-virgin olive oil
1 tsp red pepper flakes
1 tsp Italian seasoning
pinch of salt
1 14 oz can crushed tomatoes
1 1/2 cups ricotta cheese


1. If you're using a pre-baked crust, it may need to be cooked before filling. Cook according to package instructions.  If making a crust, prepare it now.

2. Preheat oven to 350°. Toss the sliced zucchini with the salt in a medium bowl. Transfer the zucchini to a colander and let it drain. If it's still too wet when you're ready to use it (mine was) squeeze out the excess moisture with a few paper towels.


3. Stir the garlic, olive oil, red pepper flakes, and pinch of salt together in a small saucepan, turn the heat to medium-high and cook until the garlic starts to sizzle. Stir in the crushed tomatoes and bring to a simmer. Cook the sauce down for about 10 minutes, then remove from heat.


4. To assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Then spoon about half of the sauce over the ricotta, and arrange half of the zucchini in a single layer on top of the sauce. Spoon the remaining ricotta and form another layer over the zucchini. You may have to use your fingers to do this. Arrange another layer of zucchini and finish with the remaining sauce. Make sure not to over fill the pan.

5. Bake for about 40 minutes, or until the tart is cooked through. Remove from oven, and let cool for 10 minutes before serving.

enjoy!
Amanda