Grilled Vegetable Salad on a Lasagna Noodle 

 | RICARDO

Ingredients

• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) balsamic vinegar
• 1 clove garlic, finely chopped
• 1 portobello mushroom, cut into thick slices
• 1 yellow or green zucchini, halved lengthwise
• 1/2 lb (225 g) asparagus, trimmed
• 1 red bell pepper, seeded and halved
• 2 rectangles of fresh pasta lasagna
• 1/4 cup (60 ml) pesto
• 3/4 cup (180 ml) ricotta cheese
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
• Salt and pepper