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Lunch / Dinner

Lasagna Salad with Honey-Balsamic Syrup

This all-in-one meal of lasagna salad looks too good to eat, but with just one tiny bite, you’ll dive right in. Packed with vegetables, this is sure to become a summer favorite.

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Boil balsamic and honey in a saucepan over medium-high heat until reduced by half, 3 minutes; transfer to a bowl and let cool.

Cook lasagna sheets in a pot of boiling salted water, 1–2 minutes. Remove sheets from pot, reserving water. Rinse sheets in cold water, drain well, pat dry, then transfer to a baking sheet, and drizzle with basil oil.

Blanch asparagus and edamame in same pot of boiling water until bright green, 2 minutes; rinse in cold water, then drain and transfer to a bowl.

Toss in zucchini, dandelion greens, basil, tomatoes, and olives.

Combine ricotta and Italian seasoning; season with salt and pepper.

Arrange one lasagna sheet, offset, on a serving plate, with two-thirds hanging over the edge.

Place a small amount of the zucchini mixture on the plated third of the pasta sheet. Top with 2 Tbsp. ricotta mixture, 1 Tbsp. pesto, and season with salt and pepper; fold one-third of the overhanging pasta sheet on top.

Repeat layering twice more, then top salad with one-fourth each shredded cheese and microgreens. Repeat arranging and layering with remaining ingredients to make 4 salads. Drizzle salads with balsamic syrup.


To get three layers of “lasagna,” simply “fill” the pasta, zig-zag folding the sheets by thirds.

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