I've got 2 pounds of zucchini and summer squash sliced on the
mandolin, and want to use it to make a vegetarian lasagna. I didn't
want to use noodles, but most of the recipes I've found that don't use
noodles talk about the 'excess liquid' in the end.

Is there any way to drain the squash before I start? Would salting
and pressing like is done with eggplant work?

Thanks for any suggestions
maxine in ro