Lasagna Summer Salad

1. 1

   In a medium saucepan, heat olive oil over medium high heat. Add garlic and saute until fragrant, 2-3 minutes. Add crushed tomatoes, vinegar, sugar, salt, parsley and oregano. Bring to a low boil, then reduce heat to a simmer for 8 minutes. Remove from heat and transfer sauce into a shallow glass container. Place in refrigerator for 2 hours.

2. 2

   In a large pot, bring 12 cups of water to boil. When water is boiling, add tomato bouillon cubes and stir until dissolved. Carefully place lasagna noodles into boiling water and cook until al dente, for approximately 9-10 minutes, being careful to not overcook. Remove from heat, drain and rinse with cold water.

3. 3

   Cut noodles down the center lengthwise, then cut each half crosswise into four pieces (each lasagna noodle will result in 8 smaller noodles).

4. 4

   Place noodles into a large bowl and add chopped fresh tomatoes and basil chiffonade. Toss gently.

5. 5

   To chilled sauce, add ricotta and whisk until combined. Add sauce to noodle mixture and toss gently to coat. Serve immediately.

6. 6

   Nutrition info per ~1 cup: 344 calories, 5.5 g fat, 15 g protein, 58 g carbohydrates, 4 g fiber

* Per serving · 4 servings · Values may vary.

No additional tips available.