Lasagna Pasta Salad
Broken lasagne sheets with summer cherry tomatoes, crispy tomato & honey beef bits, lemony ricotta, mozzarella, and a fresh basil dressing.
Done in 1 hour
Serves 4
Ingredients
for the dressing
50gfresh basil
100mlextra virgin olive oil
1lemon, juice
100mlred wine vinegar
2garlic cloves
1 tspwholegrain mustard
1 tspchilli flakes
Salt and pepper
for the salad
300gcherry tomatoes, quartered
200g20% fat beef mince
1 tbsptomato paste
1/2 tbsp honey
1mozzarella ball, torn
1/2 tubricotta
1lemon, zest
2 headsred chicory (or any lettuce)
200glasagne noodles, broken
Salt and pepper, to taste
This by no means replicates the comforting, indulgent feelings you get when you eat lasagne. But, it's summer, you don't want to be slaving away in the kitchen all day, so this is a lighter, fresher version of lasagne.
Method
Blend together or food process basil and garlic, then add to a bowl with lemon juice, olive oil, vinegar, salt, and pepper.
Combine the ricotta, lemon zest, salt, and pepper
Cook the broken lasagne sheets in a shallow wide pan with a tiny drizzle of olive oil to stop them sticking together. Drain, toss in more olive oil, and allow to cool
Add the beef mince to a pan and bring up to a high heat, allowing the fat to render out.
Once the beef is starting to look crispy, add the tomato paste, salt, and pepper. Mix well to coat, then finish with honey.
Roughly chop the chicory, and add to a bowl with the cherry tomatoes, mozzarella, and the cooked lasagne Toss in half of the dressing.
Load up onto a large platter. Add blobs of the ricotta mix, and finish with a scattering of the crispy mince. Drizzle over any remaining dressing and any leftover basil leaves, and enjoy!
