Spring Lasagne Salad - cooking recipe

Ingredients

4 None fresh lasagne sheets
2 medium zucchini, thinly sliced
1 bunch asparagus, trimmed and halved lengthwise
1 cup ricotta cheese
1 jar (12 oz) grilled antipasti vegetables
2 cups jarred tomato pasta sauce
None None Basil leaves, to serve

Preparation

Cut lasagne sheets into thirds. Cook in a large saucepan of boiling water 2-3 mins, adding zucchini and asparagus for last 30 seconds of cooking. Drain well. Set aside.
Place a lasagne sheet on each serving plate. Spread with some ricotta cheese. Top zucchini, asparagus and vegetables. Drizzle with pasta sauce. Repeat layers, finishing with a sheet of lasagne, a drizzle of pasta sauce, a little ricotta and a few basil leaves.