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

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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.


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!

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Spencer Lengsfield

Spencer Lengsfield

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