LASAGNA SALAD RECIPE RECIPES

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LAYERED LASAGNA SALAD RECIPE - FOOD.COM



Layered Lasagna Salad Recipe - Food.com image

Make and share this Layered Lasagna Salad recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 9

8 ounces reduced-fat sour cream
1 (4 ounce) can diced green chilies
1 teaspoon ground cumin
9 lasagna noodles, cooked and drained
1 (12 ounce) can Mexican-style corn, drained (or 1 1/2 cups cooked & drained fresh corn kernels w/2 tbls each finely chopped green & red peppers)
4 cups shredded lettuce
1 (16 ounce) jar salsa, divided
12 hard-boiled eggs, sliced,divided
1 cup shredded reduced-fat monterey jack cheese, divided (4 oz)

Steps:

  • In small bowl, stir together sour cream, chilies and cumin until well blended.
  • Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
  • Over noodles, evenly layer 1/2 cup of the corn, 1 1/3 cups of the lettuce and 3/4 cup of the salsa.
  • Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
  • Repeat layers substituting sour cream mixture for salsa.
  • Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
  • Dollop with the remaining 1/4 cup salsa.
  • Cover and chill to blend flavors.
  • To serve, cut into squares.

Nutrition Facts : Calories 219.7, FatContent 8.8, SaturatedFatContent 3.5, CholesterolContent 221.3, SodiumContent 590.6, CarbohydrateContent 23, FiberContent 1.5, SugarContent 2.6, ProteinContent 12.9

VEGGIE LASAGNA SALAD RECIPE - FOOD.COM



Veggie lasagna salad Recipe - Food.com image

This is a nice, hearty salad that can be served as a main course for dinner or lunch. Recipe is from the Chicago Sun-Times.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces thin lasagna noodles or 4 ounces mafalda pasta
1 cup broccoli floret
1 clove garlic
2 tablespoons tomato paste
4 tablespoons ricotta cheese
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded carrot
1/2 cup zucchini, quartered and sliced
2 cups spinach leaves, stems removed
4 ounces shredded asiago cheese

Steps:

  • Bring a large pot of water to a boil; add pasta and cook according to package directions- in the last minute of cooking, drop in broccoli to blanch.
  • Drain and rinse pasta and broccoli.
  • In a food processor, puree garlic, add tomato paste, ricotta and balsamic vinegar and process; with machine running, pour in olive oil and process until well mixed.
  • Season with salt and pepper.
  • In a large serving bowl, toss pasta with broccoli, carrots, zucchin, spinach leaves and dressing and top with cheese.

Nutrition Facts : Calories 280.3, FatContent 16.1, SaturatedFatContent 3.2, CholesterolContent 7.5, SodiumContent 253.2, CarbohydrateContent 27.9, FiberContent 2.3, SugarContent 3.6, ProteinContent 7.1

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