Best 3 Antipasto Lasagna Recipes

Antipasto lasagna is a unique and flavorful dish that combines the traditional flavors of antipasto with the classic comfort food of lasagna. This dish is perfect for any occasion, from casual weeknight dinners to special holiday gatherings. With its layers of cured meats, cheeses, and roasted vegetables, antipasto lasagna is sure to impress your guests and leave them asking for more. It is also a great way to use up leftover antipasto ingredients. In this guide, we will walk you through the steps of making this delicious dish, providing tips on selecting the best ingredients and assembling the lasagna. Get ready to tantalize your taste buds with this delightful combination of flavors and textures!

Check out the recipes below so you can choose the best recipe for yourself!

ANTIPASTO LASAGNA

Antipasto Lasagna image

Make and share this Antipasto Lasagna recipe from Food.com.

Provided by Redsie

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (27 1/2 ounce) jar fat-free Barilla mushroom & garlic sauce
cooking spray
6 no-boil lasagna noodles
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) bottle roasted red peppers, drained and chopped
1/2 cup chopped turkey pepperoni, divided (such as Hormel)
1/3 cup chopped pitted kalamata olive
1 cup preshredded part-skim mozzarella cheese, divided
oregano sprig (optional)

Steps:

Preheat oven to 450°.
Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray.
Arrange 2 noodles over sauce; top with half of artichokes, half of bell peppers, 1/4 cup pepperoni, and half of olives. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce.
Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles.
Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly.
Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.

Nutrition Facts : Calories 218.7, Fat 10.7, SaturatedFat 6, Cholesterol 36.4, Sodium 1172.6, Carbohydrate 16.1, Fiber 9.5, Sugar 1.6, Protein 17.1

ANTIPASTO SALAD

Antipasto Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
1/2 teaspoon dried Italian seasoning
1/2 small shallot, minced
Kosher salt
3 tablespoons olive oil
4 radishes, thinly sliced
2 celery ribs, thinly sliced
1 romaine heart, cut into 1/2-inch-wide strips
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
1/4 pound provolone, cut into 1/4-inch cubes
1/4 pound Genoa salami, cut into 1/4-inch cubes
1 cup cherry tomatoes, halved
3 tablespoons pickled pepperoncini, sliced
3 tablespoons pickled cherry peppers, sliced

Steps:

For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.

ANTIPASTO SALAD II

Antipasto Salad II image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories Salad

Time 30m

Yield 10

Number Of Ingredients 13

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the lasagna noodles are cooked al dente, or slightly firm to the bite.
Layer the lasagna in a deep baking dish, starting with a layer of sauce, then noodles, then filling, and so on.
Bake the lasagna in a preheated oven until it is bubbly and the cheese is melted and golden brown.
Let the lasagna rest for a few minutes before slicing and serving.

Conclusion:

Antipasto lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a party or potluck, and it can also be made ahead of time and reheated. With so many different variations to choose from, there is sure to be an antipasto lasagna recipe that everyone will love.