Lasagna salad with tomatoes
You may find it strange, but I came across the recipe for this delicious lasagna salad in a Spanish interior magazine. I do not know how it got there and if it is not of Italian origin, but that is not the most important thing in the case. In any case, it is a nice dish, suitable for the months of the year, when the sun burns hot and something light and colorful is eaten.
Ingredients for four servings of lasagna salad:
- 8 sheets of lasagna
- 4 large well matured tomatoes
- 8 tablespoons pesto
- 400 g fresh mozzarella
- basil
- 4 tablespoons capers
- 12 anchovy fillets
- Olive oil
- salt
Preparation:
If you do not use one from a store, first make the pesto. A recipe for classical Pesto Genovese can be found here, and if you prefer, you can prepare a pesto of rucola or pesto of nettles.
Boil the lasagna according to the instructions on the packaging. You can use a little trick by adding some olive oil to the water. This will prevent the lasagna from sticking.
Drain the mozzarella and cut it into slices.
Wash and dry the tomatoes and cut them into discs.
Wash basil leaves.
Now is the time to assemble your salad. For this purpose, alternate layers with lasagna, tomato and mozzarella, not forgetting to smear pesto and in some places add capers. The last layer should be with lasagna, and top with the anchovies, fresh basil leaves and other capers. Be sure to pour with olive oil for a little more flavor and shine.
