Spring lasagne salad
Celebrate the warmer weather with colourful stacks of pasta, vegetables, passata and creamy ricotta.
- 20 mins preparation
- 5 mins cooking
- Serves 4
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Ingredients
Spring lasagne salad
- 4 fresh lasagne sheets
- 2 thinly sliced zucchinis
- 1 bunch asparagus, trimmed, halved lengthways
- 250 gram fresh ricotta
- 320 gram jar sliced char-grilled vegetables
- 550 gram jar tomato passata
- basil leaves, to serve
Method
Spring lasagne salad
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1Cut lasagne sheets vertically into thirds. Cook in a large saucepan boiling water 2-3 minutes, adding zucchinis and asparagus for last 30 seconds of cooking. Drain well. Set aside.
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2Place a lasagne sheet on each sewing plate. Spread some ricotta over. Top sheets with half zucchini, asparagus and vegetables. Drizzle with passata. Repeat layers, finishing with a sheet of lasagne, a drizzle of passata, a little ricotta and a few basil leaves.
Notes
To make a hot version, simply layer warm pasta with blanched zucchini and warmed passata to which you've added the vegetables.
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