Summer Lasagna

We love lasagna, but who can eat thick heavy meaty lasagna this time of year.  This summer version only uses the stove when the lasagna is assembled.  Big critic and little critic had two servings last night and then ate it cold for dinner tonight, each delicious.  This can be made ahead of time, cooked while no one is in the kitchen and then served a few hours later when cold.  Think of it as kind of a pasta salad made to look pretty in layers.

Summer Lasagna

• fresh lasagna sheets
• 4 diced tomatos and 1/2 cup tomato juice OR one can of whole tomatoes using the tomatoes and juice separately
• 1/4 cup fresh basil leaves
• 2 garlic scapes
• one egg
• small package of goat cheese
• 4 cups packed fresh spinach
• EVOO and S&P
• 1/2 cup shredded cheese

Mix together tomatoes, 1/2 the basil, EVOO and S&P.  Spread olive oil and a little tomato juice on the bottom of a lasagna pan. Layer the lasagna in the following order: noodles, 1/3 of tomato mixture, noodles, goat cheese, noodles, 1/3 tomato mixture, noodles, all the fresh spinach, noodles, 1/3 of tomato mixture and noodles .... or whatever way you want to assemble it really!  In a blender or magic bullet, mix together the juice, 1/2 the basil, garlic scapes, EVOO and egg.  Pour over the entire lasagna and cover that with the grated cheese.  Bake at 400 for 45 minutes.  Allow to cool at least 10 minutes if planning to eat it hot.