Sometimes the best lasagnas are made without pasta. Pick a season, choose something that can be sliced as thin as a noodle, and off you go. Summer brings eggplant and zucchini squash and fall/winter brings butternut squash. For me, lasagna was always about the cheese and sauce, so take out the pasta and I’m a happy diner.
The most versatile salads have several characteristics. They are easy to assemble and have components that may be made ahead of time so that putting all together is a snap. They may be served as a salad course, or as a side dish. They can stand alone, or serve as the base for grilled meats, seafood or tofu. Here is such a salad, made to please a variety of palates and served recently at a holiday dinner in my home.