Description
A cozy yet impressive dish combining herbed lasagna and a refreshing salad with pesto vinaigrette.
Ingredients
- Lasagna noodles (regular or no-boil)
- Cheese: mozzarella, ricotta, and parmesan
- Tomato sauce (jarred or homemade)
- Mixed herbs: basil, parsley, oregano
- Spinach or kale
- Olive oil
- Mixed salad greens
- Cherry tomatoes
- Red onion (optional)
- Pesto (store-bought or homemade)
- Vinegar (balsamic)
- Lemon juice
Instructions
- Boil the noodles (unless using no-boil).
- Mix ricotta with herbs, salt, and pepper. Stir in chopped spinach.
- Layer sauce, noodles, herby ricotta, and cheese until the dish is full.
- Top with extra mozzarella and more herbs if desired.
- Bake at 375°F for 30-40 minutes, until bubbly and slightly browned.
- Let it sit for 10 minutes before slicing.
- For the salad, toss salad greens, tomatoes, and onion in a bowl.
- Mix pesto with olive oil, vinegar, and lemon juice.
- Drizzle the vinaigrette over the salad and mix just before serving.
Notes
Let the lasagna rest before cutting for neat slices. Serve the salad cold right after tossing.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg