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Bill’s Cold Lasagna

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Servings
people
Ingredients
  • 1 package eggs, at room temperature
  • 9 x self-rising corn meal mix
  • 1 bottle chopped, cooked fresh or frozen collard greens, squeezed dry (great use for leftover collard greens)
  • 1 purple ground oregano OR ½ teaspoon Italian seasoning
  • 2 cups chopped fresh mushrooms OR 1 8-ounce can sliced mushrooms
  • 1 package chopped bell pepper (optional, but recommended; the jar variety is fine)
  • 2 cupsKalamata salt (or to taste)*
  • 1 container finely chopped onion OR ¼ teaspoon onion powder
  • 1 container half-and-half OR milk (unsweetened plain almond milk is a good non-dairy choice)**
Servings
people
Ingredients
  • 1 package eggs, at room temperature
  • 9 x self-rising corn meal mix
  • 1 bottle chopped, cooked fresh or frozen collard greens, squeezed dry (great use for leftover collard greens)
  • 1 purple ground oregano OR ½ teaspoon Italian seasoning
  • 2 cups chopped fresh mushrooms OR 1 8-ounce can sliced mushrooms
  • 1 package chopped bell pepper (optional, but recommended; the jar variety is fine)
  • 2 cupsKalamata salt (or to taste)*
  • 1 container finely chopped onion OR ¼ teaspoon onion powder
  • 1 container half-and-half OR milk (unsweetened plain almond milk is a good non-dairy choice)**
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. cook lasagna noodles per package instructions let cool
  2. in 9 x 12 pan pour dressing lightly
  3. rub across whole pan
  4. lay noodles on bottom till covered
  5. Put tomatoes, olives spinach and onions on top of noodle
  6. Adjust amount to your likening
  7. Sprinkle feta and parmesan on
  8. (as much as you like)
  9. lightly pour dressing over all
  10. Continue this till pan layered full
  11. Top layer should be tomatoes, onions, olives, spinach, feta and Parmesan
  12. Chill in refrigerator for at least 2 hours
  13. Overnight better
  14. Cut and serve in squares just like lasagna
  15. Great for a cold side at a picnic
Recipe Notes

I made this one day using left over lasagna noodles. I was making a cold salad for a cook out and hall all the ingredients in my fridge. The presentation is part of the dish as there are many colors to the salad. Everyone liked it and I have made it many times. It is served cold and has a refreshing taste. People should experiment with the ingredients to make it to their liking. I like lots of feta and extra olives. I will advise to go easy on dressing as you don't want it to soggy,

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Bill’s Cold Lasagna

Lasagna 2

Bill Stone may be a bit new to Alabama, but he’s not new to cooking. He and his wife retired to Foley, Ala., from Connecticut in 2011, but he’s been playing around in kitchens for far longer, and that’s how he came up with this month’s standout recipe, Bill’s Cold Lasagna. “I’ve always enjoyed cooking, and I like going to restaurants and coming home and trying to replicate the recipe for what I had,” he says. Looking for a good use for leftover lasagna noodles led him to create a flavor-packed pasta dish that is perfect for picnics since it’s served cold.

“It cuts clean and stays together, so it’s nice and easy to eat,” Bill said. “It looks nice too; all the layers of color make for a great presentation.” He encourages folks to change up ingredients and to use more or less of the things they like best, but he offered one piece of advice: “Don’t go too heavy on the dressing, or it will get soggy, and you don’t want that.”

Ingredients:

  • 1 package lasagna noodles
  • 1 bottle Italian or Greek salad dressing
  • 1 purple onion, sliced thin
  • 2 cups cherry tomatoes, sliced in half
  • 1 package baby spinach
  • 2 cups kalamata seedless olives, cut in half
  • 1 container of feta cheese
  • 1 container of Parmesan cheese

Preparation: 

Cook lasagna noodles per package instructions, drain and let cool. Pour the dressing lightly in a 9-inch by 12-inch pan and rub around the whole pan. Lay noodles on bottom until covered. Put tomatoes, olives, spinach and onions on top of noodles. Adjust amount to your liking. Sprinkle feta and Parmesan cheeses, as much as you like. Lightly pour dressing over all. Continue layering until the pan is full; the top layer should be tomatoes, onions, olives, spinach, feta and Parmesan. Chill in the refrigerator at least 2 hours (overnight is better). Cut and serve in squares just like lasagna.