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
  • Print


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


Spring lasagne salad
  • 1
    Cut 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.
  • 2
    Place 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.


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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