This is kind of amusing:

Happy Independence Day!

Because of our recent farm subscription, my wife and I were inspired to refine the Zucchini Lasagna with Grilled Eggplant recipe I found into the following:

Zucchini and Squash “Lasagna” (no noodles)

• 2 Jars of Pasta Sauce (Murir Glen Tomato Basil) - drained with a fine sieve, or a Chinoise.
• 12 oz Tomato Paste (2 cans)

• 32 oz Ricotta (BelGioioso Ricotta Con Latte 73%) - drained if moisture is greater than 73%.
• 1 Large Egg
• 1 Handful of Basil Leaves - Chopped
• 2 Tablespoons Grated Parmigiano Reggiano (Whole Foods) - Can be adjusted to taste
• Salt and Pepper to taste

• 6 to 8 Zucchini and/or Yellow Squash (Birch Creek Farms CSA) - Sliced 1/4 inch thick (we used a Mandoline)
• 24 oz Low Moisture Shredded Mozzarella
• 4 to 5 Medium, or 3 Large Tomatoes - Seeded and sliced

Assembly

• Mix drained pasta sauce and tomato paste in large bowl. Reserve in 3 parts if you want equal coverage of all layers.
• In another large bowl, mix ricotta cheese, egg, chopped basil and Parmesan cheese.
• In a standard-size deep lasagna pan, start by spooning enough sauce onto bottom of lasagna pan to prevent vegetables from sticking.
• Layer slices of zucchini or yellow squash (separately or mixed together) over pasta sauce, covering bottom of pan. Overlap slices slightly.
• Drop 4-5 large spoonfuls of ricotta mixture over slices and smooth mixture out with a broad knife or offset spatula.
• Scatter 1-2 handfuls of mozzerella over ricotta.
• Top with sauce, then another layer of vegetables, then another layer of ricotta and another layer of mozzerella.
• Repeat once more so that there are three layers of vegetables and ricotta and mozzerella.
• Over third layer of ricotta, place slices of tomatoes.
• Top with any remaining sauce and the remaining mozzerella.
• Bake for 1 hour at 375 F.

Experiments with food make cooking fun,

(but they also frequently annoy one's spouse---Anne Savidge)

James T. Savidge