Vegetarian

Vegetable Lasagna Salad

Prep Time: 15 Min.  |  Cook Time: 0 Min.  |  Servings: 4-6
0 Reviews
Vegetable Lasagna Salad
Prep Time
15 Min.
Cook Time
0 Min.
Servings
4-6

Summer means harvesting fresh vegetables and herbs from the garden.  This simple recipe makes great use of zucchini, tomatoes and herbs and a generous amount of Sargento Blends 5 Cheese Italian to create a fabulous summer layered salad that is great for those summer parties.  As the temperatures cool in the fall, try this dish hot by baking it in the oven.       

Ingredients
  • DRESSING:
  • 3/4 cup Extra virgin olive oil
  • 1 cup Fresh basil, rough chopped
  • 1/4 cup Fresh parsley leaves, rough chopped
  • 1 tbsp. Fresh rosemary leaves
  • 2 cloves Garlic
  • 3 tbsp White balsamic vinegar
  • 1/2 tsp Sea salt
  • 1/2 tsp Fresh ground black pepper
  • LASAGNA:
  • 1 lg. Zucchini, ends removed, thinly sliced on the bias
  • 1 med. Yellow squash, thinly sliced on the bias
  • 2 lg. Tomatoes, thinly sliced
  • 1 cup Fresh basil leaves, washed
  • 1 pkg. Sargento® Blends™ 5 Cheese Italian
  • 2 tbsp. Toasted panko bread crumbs
  • 1 tbsp. Toasted pine nuts
Directions
  1. Add all the dressing ingredients to a small personal blender or food processor. Blend for about 30 seconds. Transfer to a shallow bowl and set aside.
  2. Dip zucchini slices one at a time into the prepared dressing with a fork, then transfer them to an 8” square serving dish, until the slices cover the bottom of the dish. Set remaining slices aside.
  3. Dip tomato slices one at a time into the dressing and place in a single layer over zucchini slices. Set remaining slices aside.
  4. Place half of the cheese slices over the tomato.
  5. Place the basil leaves over the cheese slices.
  6. Dip the yellow squash slices one at a time into the dressing and place them over the basil leaves.
  7. Dip remaining tomato slices into dressing, then place them over the yellow squash.
  8. Dip remaining zucchini slices into the dressing, then place them over the tomato.
  9. Top with remaining cheese slices. Cover dish with plastic wrap and refrigerate for at least 2 hours.
  10. Remove from refrigerator 30 minutes before serving. Sprinkle bread crumbs and pine nuts over the top. Cut into slices and serve.
  11. NOTE: For a warm dish, broil top of salad in oven until cheese is melted and golden brown or bake until entire dish is heated through.

Serving Size 4-6

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 58.00g 89%
Sat. Fat 14.00g 70%
Mono Unsat. Fat 33.00g
Poly Unsat. Fat 6.00g
Cholesterol 50mg 17%
Sodium 710mg 30%
Amount/Serving%DV*
Total Carbohydrate 13g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 14g
Amount/Serving%DV*
Vitamin A 236RE
Vitamin C 27mg 45%
Calcium 405mg 40%
Iron 2mg 15%