It’s hot. It’s been hot. Cows are falling over dead in the midwest because it’s so hot. [To that girl who told me that this heatwave was the result of global warming and that nothing like this has ever happened before, please see this article so I can stop thinking about how heat waves will go on, regardless of the climate change that’s going on. Ugh.]
Anyways, M has been avoiding melting into the subway floor, and I have been figuring out how not to die on my walk to and from work….which means that we have been staying out of our kitchens as much as possible.
What a great time for no-bake lasagne.
No-Bake Squash Lasagne
1 medium to large summer squash or two different small summer squashes
1/2 to 1 cup ricotta
Red pepper flakes
8 lasagne noodles or 8 campanelle noodle nests
2 Tbs. balsamic vinegar
First, slice squash into 1/4 or 1/2 in rounds. Toss all squash in a bowl with olive oil and some salt. After you’ve let it sit a bit, grill it. [I used a Foreman since there was no way I was going outside…and I don’t own a grill.] After brown grill marks are starting to show, pull the squash off, then toss it in a bowl to let it marinate with some balsamic vinegar.
Cook your noodles and heat up the spaghetti sauce you’re using at this point too.
Then, assemble your “lasagne.” Layer noodles, blended ricotta, grilled squash, and sauce. If you’re using lasagne noodles, you’ll assemble this into an actual lasagne-looking dish. I, however, made this into free-form single-serving lasagne things. Mmmmm.