Lasagna Appetizer Salad with Tre Stelle® Bocconcini
Layers of lasagna noodles sandwiched between fresh ingredients make this dish a 'constructive reconstructed' lasagna!Prep Time:
25 minutes Ready In:
30 minutes or less Serves:
Makes 4 servings
Dressing: 2 tbsp | 30 mL balsamic vinegar 2 tbsp | 30 mL olive oil salt and pepper Lasagna: 4 sheets fresh lasagna sheets, cut into 3” squares 4 slices prosciutto, sliced into thin strips 2 cups | 500 g loosely packed arugula or baby spinach 1 tub | 200 g Tre Stelle® Bocconcini, drained and cut into slices. For greater convenience, try our Bocconcini Medallion Slices. They're pre-sliced and ready to use! 1/4 cup | 50 mL sundried tomatoes in oil, drained and cut into thin strips 1/2 cup | 250 g Tre Stelle® Grana Padano Shavings
Make dressing by whisking together the dressing ingredients; set aside. Meanwhile bring salted water to a boil in a large pot. Add lasagna sheets and cook until al denté. Drain well and set aside. In a small skillet fry prosciutto until crisp, remove from heat and drain on paper towels. To assemble; layer three lasagna sheets per serving alternatively between arugula, Bocconcini and sundried tomato. Drizzle with dressing and garnish with crisped prosciutto and Grana Padano shavings. *Using a vegetable peeler shave slices of Grana Padano; set aside or refrigerate until ready to use.