I've become so lazy in the kitchen.
This entire lasagna was concocted and baked in about an hour. That sounds like a long time, but 15 minutes of it was getting the damn rice-based noodles* to cook. The rest was unsupervised oven time. Oh, a little assembling; make it an hour and 10 minutes.
Really damn yummy. See the little shriveled pale green things on the top row? Those are slices of pattypan squash from the garden. The red things are tomahtoes, of course, from the garden as well. There was no tomahto sauce. None needed. We just sliced tomahtoes and distributed them over layers of pasta, sloshed here and there with fresh sheep ricotta and grated goat cheddar.
Seasoning was done by sauteeing spinach leaves with chopped garlic, which we layered here and there, and we sneaked some minced basil leaves into the grated cheese so it would distribute evenly. I forgot about oregano; that would have been nice.
The rice noodles never did get completely soft in the cooking water, so we covered the lasagna with foil for most of the time it was in the oven. That worked. Then we removed the foil to get a little browning on top. That worked, too.
It was just a mouthful of summer. So fresh and spontaneous.
It wasn't a huge dish, but one serving (pretty petite, about three by four inches) was filling enough. We portioned the leftovers into individual freezer containers, for... leftovers. I can't wait.
*Tinkyada brand brown-rice lasagna noodles, to be specific. I can't understand the cult-like following Tinkyada pasta has garnered among people who must avoid gluten. To be fair, it was the only alternative pasta brand we found in the shape of lasagna; that's why we bought it. It was OK. (The white rice spaghetti of this label is intolerably gummy and we won't eat it again.)