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:

Cooking Time:

Servings: 6

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  • 6 whole wheat lasagna noodles
  • Olive oil
  • 2 cups (500 mL) (475 g) low-fat Ontario 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 Ontario Parsley
  • 1 clove Ontario Garlic, minced
  • 1 tbsp (15 mL) each chopped fresh Ontario Basil and Ontario 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

  • Protein: 19.0 grams
  • Fat: 18.0 grams
  • Carbohydrates: 31.0 grams
  • Calories: 362