Lazy Summer Lasagna

I can’t say I’ve ever made a proper lasagna. I’m more of a throw-everything-in-one-dish-and-mix kind of gal than the tedious layering lasagna type. However, this past weekend a vegi lasagna was calling my name after a trip to The Tomato Lady. Cathy Leone, “The Tomato Lady” and her husband Mike own and operate a farm in Cataumet, MA. Their roadside stand sells flowers, herbs, organic vegis and as you would have guessed, amazing tomatoes. The farm is less than two miles from my parent’s summer house, but I just discovered it this weekend when my mom pointed out the recent write-up in Cape Cod Life magazine. Of course I raced to my car, my mouth watering with the prospect of fresh tomatoes, all the while wondering how I had never heard of the legend before.

Back at home I have been enjoying the perfect tomatoes all week long in simple dishes where the fresh ingredients are the stars. To keep this lasagna simple (ie:lazy), I skipped the whole noodle layering part and focused on the yummy ricotta-herb spread and vegis. The result is individual servings that are light and just the thing for summer.

Lazy Summer Lasagna
makes 4 individual servings

fresh pasta sheets, cut into eight 5” squares
2 T olive oil
2 garlic cloves, minced
1/2 medium onion, chopped
1 small zucchini, sliced thin
1 small yellow squash, sliced thin
2 c fresh whole-milk ricotta
3 T chopped, summer savory (or oregano)
2 T chopped, basil
1 t salt
1/2 t pepper
1 tomato, sliced thin

Bring a large pot of salted water to a boil. Cook pasta sheets, two at the time (to prevent sticking), 3-5 minutes until al dente. Transfer, with tongs, to a plate.

In a sauté pan, add oil over medium-high heat. Stir in garlic and onions, and cook 5-7 until golden brown. Transfer garlic and onion to a medium bowl, and set aside. In the same sauté pan, add zucchini and summer squash, and cook 6-8 minutes, stirring, until translucent.

Add ricotta, summer savory, basil, salt and pepper to the bowl with garlic and onion. Stir well and season to taste.

To assemble, place one pasta sheet on a plate. Spread with ricotta-herb mixture. Top with zucchini, summer squash and tomato slices. Finish with an additional pasta sheet, if desired. Season to taste with additional herbs, salt and pepper. Repeat to make a total of four lasagnas.