Lasagna Salad

An unusual salad recipe that will delight your family and friends.



6 Lasagna noodles
2 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.