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Lasagna Salad

With its fresh tomato dressing, this light springtime salad version of everyone's favorite hot casserole makes a good lunch with crusty bread.

 
Preparation Time: 15 minutes
Cooking Time: about 8 minutes
  Serves 6
 

6

whole wheat lasagna noodles

 

Olive oil

2 cups (500 mL)

(475 g) low-fat ricotta cheese, drained if necessary

1 cup (250 mL)

shredded fontina cheese

1/2 cup (125 mL)

Ontario Sprouts

1/4 cup (50 mL)

chopped fresh parsley

1

clove garlic, minced

1 tbsp (15 mL)

each chopped fresh basil and oregano (or 1 tsp/5 ml) dried

 

Salt and pepper

3

Ontario Greenhouse Tomatoes, diced

Half

Ontario Greenhouse Cucumber, diced

1

small Ontario Carrot, coarsely grated

1

small Ontario Onion, chopped

1/4 cup (50 mL)

red wine vinegar

2 tbsp (25 mL)

olive oil

In large pot of boiling salted water, cook noodles for about 8 minutes or until tender but firm. Drain well and place in single layer on damp towel. Brush with olive oil. Combine ricotta, fontina, sprouts, parsley, garlic, basil, oregano, and salt and pepper to taste. Spread over each noodle; gently fold one end over filling; then roll up loosely. (Rolls can be prepared to this point and placed, not touching, in dish, covered with damp cloth and plastic wrap and refrigerated for up to 2 days.)

Just before serving, combine tomatoes, cucumber, carrot, onion, vinegar and oil. Season with salt and pepper to taste. Place lasagna rolls on individual plates and top with tomato mixture.

Nutritional Information:  
1 Serving:  
Protein: 19 grams
Fat: 18 grams
Carbohydrates: 31 grams
Calories: 362

 

 

 

 

 

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