36: Summer No Bake Lasagna

Truth time.. I never make lasagna.  Actually I very seldom eat Italian at all.  But, I saw this recipe on Martha's site for No Bake Summer Lasagna and thought I'd give it a whirl.  

Ingredients

1/2 cup ricotta
3 tbsp parmesan
olive oil
S&P
8 lasagna noodles, broken in half  
garlic
grape tomatoes, sliced
2 zucchni, thinly sliced
1 baby bella mushrooms, diced

The How To:
Cook noodles according to package and drain
In a small bowl, combine ricotta, parm, olive oil, and some S&P.  
In a skillet, heat some olive oil - add garlic, tomatoes and mushrooms
Cook until it looks good, probably about 5 minutes then put them in a separate bowl
Add more oil to your skillet, add zucchini and stir around until cooked - about 5 or 6 minutes depending on how thin they are sliced; then put them in a separate bowl
Place tomatoes in a dish, top with noodles, cheese mix, zucchini and tomatoes.  Repeat this layering process until your bowls are empty

A few things:
Whole wheat pasta is gross.  Does anyone actually like that stuff?  It's just a weird texture and not good.
Lasagna is a huge pain.  I'd rather just make a pasta bowl with all the stuff mixed up.  Who has time to wash all those bowls?  
No Bake Lasagna does not have time to meld - do yourself a favor and just bake the thing.
The zucchini in it were delicious.  I think those could reappear as a side dish.

With all that being said this dish was NOT Will approved.