Dinner for 6

Simple Summer Lasagna

Name: Simple Summer Lasagna
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 ripe plum tomatoes; 1 clove garlic; 10 leaves basil + 1/4 cup chopped; salt and pepper; 2 cups whole milk ricotta; 5 1/2 tbsp extra virgin olive oil; 1 large shallot; 1/4 tsp red pepper flakes; 2 large zucchini; 1/2 head kale; 4 1/2 oz half a package no boil lasagna noodles

No-boil noodles layer with fresh tomato sauce, ricotta, zucchini, kale, basil, and garlic before baking.

Typical price

$4.99for 4 servings

$1.25 per serving$4.99 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: runningtothekitchen.com

60 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Italian Vegetarian Budget Family Dinners Cold-weather comfort Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Canned tomatoes$0.08/oz typical	8 oz	$0.64Typical price
Garlic$0.75 each typical	a little	$0.08Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Milk$0.04/oz typical	17 oz	$0.68Typical price
Leeks and shallots$3.49/lb typical	0.2 lb	$0.68Typical price
Zucchini and summer squash$1.79/lb typical	1.25 lb	$2.24Typical price
Kale$2.49 each typical	0.5	$1.25Typical price
Ramen and Asian noodles$0.18/oz typical	4.5 oz	$0.81Typical price
Total for the servings shown		$7.48

Pantry staples you likely have

Salt and pepperCooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

8 ripe plum tomatoes
1 clove garlic
10 leaves basil + 1/4 cup chopped
salt and pepper
2 cups whole milk ricotta
5 1/2 tbsp extra virgin olive oil
1 large shallot
1/4 tsp red pepper flakes
2 large zucchini
1/2 head kale
4 1/2 oz half a package no boil lasagna noodles

Steps

Heat the oven to 400 F and oil a 9-by-13-inch baking dish.
Chop the tomatoes, garlic, shallot, basil, zucchini, and kale.
Cook the shallot and garlic in 2 tablespoons olive oil over medium heat for 3 minutes.
Add the tomatoes, red pepper flakes, salt, and pepper, then simmer for 12 minutes.
Cook the zucchini and kale in 1 tablespoon olive oil for 5 minutes, then mix the ricotta with the chopped basil.
Layer sauce, noodles, vegetables, ricotta, and basil leaves in the dish, ending with sauce and remaining oil.
Bake for 30 minutes, then rest the lasagna for 5 minutes before cutting.

Swaps

Zucchini and summer squash for Bell peppersabout $0.70/lb more at typical prices
Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices