This salad has the taste of summer written all over it! Vine-ripened, sweet, juicy tomatoes, fresh ricotta and a simple light basil pesto transform the traditional hearty lasagna. Okay, it’s not really lasagna but, I did use lasagna noodles. The pasta is layered with mozzarella and ricotta (same as lasagna) but, in place of the tomato-meat sauce, a fresh basil pesto is used. The only cooking required is that of the pasta. Keep the ingredients on hand and put together a single serving or several as needed. Don’t let the seemingly light ingredients fool you, as this is a rich-tasting, satisfying dish … and it’s pretty!
- Lasagne noodles, cooked
- Basil pesto
- Fresh mozzarella
- Fresh basil leaf, for garnish
- For a single serving, use 2 lasagne noodles, cut in half.
- To assemble the salad, spread some pesto on a plate and place one of the halves of pasta on the pesto. Top with a slice of mozzarella and another piece of pasta. Add the tomato and pasta. Spread some ricotta on the pasta before adding the second tomato slice. Place the last lasagna piece on the tomato and spread pesto on top. Garnish with a small basil leaf.