Lasagna Salad
An unusual salad recipe that will delight your family and friends.
6 Lasagna noodles2 Cups ricotta cheese, drained
1 Cup shredded fontina cheese
1/2 Cup sprouts
1/4 Cup fresh parsley, chopped
1 Clove garlic
1 Tsp EACH basil and oregano
3 Ontario greenhouse tomatoes, diced
1/2 Ontario greenhouse cucumber, diced
1 Carrot, grated
1 Onion, chopped
1/4 Cup red wine vinegar
2 Tbsp olive oil
Salt and pepper
In a large pot of salted boiling water, cook noodles for 8 minutes. Drain well and place in a single layer on a damp towel. Brush with olive oil.
Combine ricotta, fontina, sprouts, parsley, garlic, basil, oregano and salt and pepper. Spread over each noodle. Gently fold one end over filling. Loosely roll up the noodle.
Just before serving, combine tomatoes, cucumber, carrot, onion, vinegar and oil. Season with salt and pepper. Place lasagna rolls on plates and top with tomato mixture.
Note: This dish can be prepared ahead of time. Just make sure that you place the rolls, not touching, in a dish and cover with a damp cloth and then plastic wrap. Can be refrigerated for up to 2 days.
