Fresh Vegetable Lasagna Salad

The classic pasta dish is deconstructed into a healthy salad.


December 2009 | By Ed Bugia of Pino Resto and Bar
Fresh Vegetable Lasagna Salad
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at a glance

Main Ingredient

Pasta and Noodles

Type

Salads

Preparation Time

00:00:00


Date Published

December 2009

Here's an easy deconstructed classic pasta turned into a healthy salad.

Serves 2 to 3  Prep Time 15 minutes

1 cup canned crushed tomatoes
2 tomatoes, finely diced
1/4 cup capers
1/2 red onion, finely diced
2 tablespoons red wine vinegar
1 tablespoon white sugar
salt and pepper to taste
500 grams lasagna noodles, cooked and cooled
1 head Romaine Lettuce, separated
1 zucchini, sliced lengthwise very thinly
1/2 cup black olives, pitted and sliced
1 cup grated Parmesan cheese
1/4 cup parsley, shredded
1 tablespoon extra virgin olive oil

1  Simmer together crushed tomatoes, tomatoes, capers, vinegar, red onion, sugar, salt and pepper, and chill.

2  Layer salad in this order: a tablespoon of the tomato dressing at the bottom of the pan, chilled lasagna noodles, lettuce, zucchini, olives, and cheese. Make 2 to 3 layers.

3  Top with extra Parmesan cheese and parsley.

4  Drizzle with olive oil.

5  Serve cold.




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