Chilled Southwest Vegetable Lasagna (No Cook)
Turn those ovens off and savor cool meals on hot summer days. Overload on the abundance of garden goodies with this easy recipe. Makes a colorful side or main dish.
Ingredients
Cilantro Pesto Ricotta
1 cup ricotta cheese
½ cup packed fresh cilantro
2–3 large garlic cloves
½ cup sliced almonds
2–3 tablespoons avocado or olive oil
Juice of ½ lime
½ teaspoon each salt and pepper
Lasagna
1–2 large zucchini (8 thin slices)
1 large English cucumber (8 thin slices)
About 1½ cups salsa
Kernels cut from 2 ears of corn
Several sweet mini peppers, sliced into thin rings
¾ cup shredded Colby Jack cheese
¾ cup crumbled queso fresco
Chopped cilantro
Chili powder and cumin
Directions
Cilantro Pesto Ricotta
Blend in food processor until smooth and creamy. Chill.
Lasagna
Slice zucchini and cucumber very thin lengthwise, preferably with a mandolin. Layer between paper towels to remove excess moisture.
Spoon a little salsa on a platter.
Arrange a layer of zucchini and cucumber (on top of each other) over salsa on platter. Spread half with a thin layer of pesto ricotta and spoon over a little salsa. Fold over the cuke and zucchini and repeat layers of ricotta and salsa. Scatter with corn, peppers and cheeses.
Garnish with cilantro and a light dusting of cumin and chili powder. Chill 30 minutes before serving.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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