The trip down to Philly on Sunday was so easy. We’d never driven directly from Hoboken to the Swikers, and we were pleasantly surprised when Google Maps said it would take less than 90 minutes to get there! The weather cooperated and we spent most of the afternoon and evening outside, playing cornhole, bocce ball, and even a little guys vs. girls flip cup. The highlight of the party was the Swiker’s new commercial-grade orange juicer! They served up delicious Orange Crushes with fresh squeezed orange juice in cute mason jars.
We headed into downtown Philly on Monday afternoon for lunch with KK’s friends and their adorable 7-month old baby boy at The Continental. Stephen Starr did not disappoint - I thoroughly enjoyed my Breakfast Quesadilla, and there was not a crumb left on KK’s plate after he devoured his Continental Cheeseburger. After lunch, we wanted to spend more time outside, so we did a little window shopping and wandered through Rittenhouse Square and Schuylkill River Park.
Back in Hoboken, I whipped up dinner while KK made an emergency trip to Home Depot for plumbing parts and a new wrench (the kitchen sink leak is partially under control now). I grilled up the veggies using my trusty grill pan while the pasta cooked. Don’t try breaking the lasagna noodles before they’re cooked – I tried with one noodle and was left with uncooked pasta crumbs all over the counter and floor. Whoops! I laid the cooked noodles on the cutting board and used a knife to slice them into thirds. After assembling the lasagna portions, plating them, and eating one – KK realized that I’d mistakenly left out the tomato sauce. Sauce-less dishes are very rare in Apt. 3D, so I decided to continue enjoying the lasagna sans sauce for a change. KK, on the other hand, topped his second serving with a bit of jar sauce, but said both versions of the lasagna were tasty.
No-Bake Grilled Vegetable Lasagna
Adapted from Good Life Eats
Time: 30 minutes
8 lasagna noodles
1 cup ricotta cheese
1/3 cup shredded Italian blend cheese
5 Tbsp olive oil, divided
1/2 tsp dried basil
1/4 tsp crushed red pepper
Salt and pepper, to taste
1 medium zucchini
1 medium yellow squash
2 Tbsp balsamic vinegar
1/2 cup spaghetti sauce
Parsley, for garnish
1. Cook lasagna noodles according to package directions. Drain, lay noodles on a cutting board, and cut each noodle into thirds.
2. In a small bowl, stir together the ricotta, Italian blend cheese, 3 tablespoons olive oil, basil, and crushed red pepper; season with salt and pepper, and set aside.
3. Heat a grill pan on medium-high heat. Slice zucchini and squash, then toss with 2 tablespoons of olive oil. When grill has heated, place the slices directly on the grill grates and cook, about 3 minutes each side so the grill marks show. Remove from grill and toss with balsamic vinegar. If desired, season with additional salt and pepper.
4. Layer one piece of noodle, a spoonful of ricotta mixture, zucchini and yellow squash and a drizzle of sauce. Repeat layering twice. Drizzle a little more olive oil on top. Garnish with additional shredded cheese, basil, and parsley.