Bill’s Cold Lasagna
Bill Stone may be a bit new to Alabama, but he’s not new to cooking. He and his wife retired to Foley, Ala., from Connecticut in 2011, but he’s been playing around in kitchens for far longer, and that’s how he came up with this month’s standout recipe, Bill’s Cold Lasagna. “I’ve always enjoyed cooking, and I like going to restaurants and coming home and trying to replicate the recipe for what I had,” he says. Looking for a good use for leftover lasagna noodles led him to create a flavor-packed pasta dish that is perfect for picnics since it’s served cold.
“It cuts clean and stays together, so it’s nice and easy to eat,” Bill said. “It looks nice too; all the layers of color make for a great presentation.” He encourages folks to change up ingredients and to use more or less of the things they like best, but he offered one piece of advice: “Don’t go too heavy on the dressing, or it will get soggy, and you don’t want that.”
- 1 package lasagna noodles
- 1 bottle Italian or Greek salad dressing
- 1 purple onion, sliced thin
- 2 cups cherry tomatoes, sliced in half
- 1 package baby spinach
- 2 cups kalamata seedless olives, cut in half
- 1 container of feta cheese
- 1 container of Parmesan cheese
Cook lasagna noodles per package instructions, drain and let cool. Pour the dressing lightly in a 9-inch by 12-inch pan and rub around the whole pan. Lay noodles on bottom until covered. Put tomatoes, olives, spinach and onions on top of noodles. Adjust amount to your liking. Sprinkle feta and Parmesan cheeses, as much as you like. Lightly pour dressing over all. Continue layering until the pan is full; the top layer should be tomatoes, onions, olives, spinach, feta and Parmesan. Chill in the refrigerator at least 2 hours (overnight is better). Cut and serve in squares just like lasagna.