I made lasagne on Christmas eve and served this kale/brussel sprout salad along side. I also served this on Thanksgiving(to a different crowd).

https://www.bonappetit.com/recipe/kale-and-brussels-sprout-salad

2 guests who had just finished their second helping were really surprised when I told them what was in it. They both told me they "hated kale and brussel sprouts".

It's a great salad. I make and dress it about 3 hours before serving to give time for the flavors to meld. It's still delicious the next day!

Does it have to be a salad? We like our lasagna with steamed broccoli (shaved Parmesan is available for those who want it).

I've lost the recipe for this, but have made it so many times I just wing it now; proportions don't really matter, add more of what you like or until it looks balanced.

Italian Salad

4 cups Green beans (this time of year I use TJ's frozen Haricots Verts - they are great) cooked until just done and still a little crispy - they soften in the dressing. If using longer whole beans, I might cut in half, but not too short.

1 large jar or can of artichoke hearts, or a package of frozen, cooked. (the original recipe called for marinated artichoke hearts but I prefer the plain and add my own dressing.

cucumber, sliced into half moons (this time of year, I use TJ's Persian cukes - no need to peel)

1 box of cherry tomatoes, halved

1 jar of Kalamata olives or 1 can black olives

1 small red onion sliced thinly - you can marinate it separately for a little while in some of the dressing to lessen the harshness if desired. I don't usually.

Italian seasoning or fresh herbs (basil, oregano, thyme, parsley) to taste.

Toss all ingredients together. Just before serving, toss with lemon vinaigrette, salt and pepper to taste and sprinkle with a little fresh Parmesan. You can add dressing sooner, but the lemon juice causes the green beans to change color, so they aren't as bright green.
https://www.fifteenspatulas.com/lemon-vinaigrette/

This is timely, as I’m making lasagna for tonight’s dinner. I need to start it in just a minute as DD and I have tickets to see “Little Women“ this afternoon and I want the lasagna ready to pop in the oven when we get back. I’ll be making a salad with some crunch to go with it: baby spinach, arugula, Trader Joe’s’ Cruciferous Crunch mix, slivered almonds, dried cherries and a light sprinkle of feta cheese crumbles. With a balsamic vinaigrette dressing.

I'm making it for this evening as DD heads back to her home in Colorado tomorrow morning and, because she loves my lasagna so much, I’ll be sending the remainder of it home with her.

I also like a green vegetable as a side for rich Italian dishes (though usually WITH a salad too)… for me it is usually steamed green beans with garlic, pepper and a touch of parmesan.

Serve whatever salad you want in a separate plate or bowl before you serve the lasagna. Though the suggested recipes should delicious.

Looks wonderful...thank you so much!

Just saw Little Women with my DDs last night. A gorgeous treat of a film! enjoy, Lynn.

I'm scratching my head on lasagna and salad being "messy". ;-)

I prefer a fresh green lettuce salad with a rich dish like lasagna. Lettuce is light and mild tasting, compared to more robust greens. Simple, simple - lettuce, maybe some fresh herbs, maybe carrot slivers &/or cukes and a bit of arugula with a light vinaigrette or just some balsamic & S&P, with or without olive oil, or maybe just a squeeze of lemon juice....?

I took it to mean heavy and rich rather than messy.

I like an antipasto platter with this type of entree. I did eggplant parm and meatballs and spaghetti for a pre-Christmas Eve dinner.

Use whatever green you like, top with marinated artichokes, red pepper, mushrooms etc. Provolone cheese cut in half to circle the platter. A thin-sliced hard salami cut and made into "cones" with a black olive in the center.

I made lasagna for Christmas dinner. For salad we had arugula, cukes, grape tomatoes with a simple balsamic vinaigrette. The lasagne begged for a simple accompaniment.

Now I'm hungry for lasagna. Couldn't tell you the last time I made it. I usually opt for stuffed shells instead.

This thread is killin' me. I am not home. I won't be for several weeks and my favorite lasagne is not usually available in restaurants. I make mine with bechamel and bolognese sauce.

What Rhizo said. My lasagna isn’t messy but I usually have a small mixed green salad, with the greens either from my garden or some sort of romaine and green leaf mixture, depending on what is available. I throw in some mixed color tomatoes, cucumbers, and a light salad dressing. I prefer a homemade balsamic vinaigrette, but have been partial to a vegan avocado Caesar lately from Whole Foods that is very light.

For family events, we serve a mock Caesar salad with spaghetti or lasagna, provided by one SIL who has tweaked and really perfected the recipe over the years. It always tastes better when she makes it, a salad we all look forward to. The issue with romaine recalls has limited how many times we've had it this last year however, traditionally she's made it with all romaine.

I'm with Outside Playing. My lasagna is not messy. We prefer a light salad of mixed greens, tomato/cucumber/onion, etc. since the lasagna is very filling and rich. The only other thing I add is bread. As an aside, has anyone tried crockpot lasagna? I was really surprised how well it turns out! I "slice" it with a large spatula and just lift out of the crockpot.

Am I the only one who feels like they have to set up a salad bar LOL? I always have several dressings as some won't eat balsamic and some always want ranch and some have to have Thousand Island and of course some don't want olives or cucumbers or tomatoes, picky picky!

Zalco, that sounds heavenly (béchamel and bolognese together-talk about rich!). Would love your recipe, although I suppose it is like regular lasagne, but with two sauces which I can make without recipes. Yum.

Bumblebeez, yes, always have different dressings if I am serving a big crowd or my family! Such picky, spoiled eaters. They can pick out anything they won’t eat out of the salad, but I do give them a dressing choice.

Cyn, Marcella Hazan's recipe is almost exactly what we make. The only difference is we add about a cup or so of grated Parmesan to the béchamel itself (basically you make Bolognese sauce, and bechamel, you add Parmesan to the béchamel and then you mix the bechamel and the sauce- Hazan has you sprinkle Parmesan on top of the layers of meat/bechamel, we only sprinkle on top of the whole lasagne at the end and dot with butter.)

Here is Marcella's recipe. The Bolognese looks daunting, but it's really easy. Simmering the meat with the milk is quite nice. As for a salad, I like a crunchy salad with a nice tangy vinaigrette. https://www.epicurious.com/recipes/member/views/marcella-hazans-lasagna-50141035

Wow! Lots of yummy ideas here. I see messy was the wrong word. For the salad, I was seeking something more contained than a leafy green. That very first one from czarinlex is exactly what I had in mind....and I love Brussels sprouts. Thanks all!!!

Thanks Zalco! I wondered if you mixed the sauces or layered them separately. I am definitely making lasagne within a week! I will check out her Bolognese sauce. I have one from years ago (I started with my very old NY Times cookbook and I tweak mine a bit), but I will try hers this time! I have to substitute something for the wine though-DH can't have anything with alcohol any more. I really miss those flavors in sauces and other dishes.

I am so hungry for this now!

Cyn, I don't think the wine makes much of a difference in this sauce. The milk does the magic. I am glad the recipe looks interesting to you, and I hope you like it :-)

cyn...there are some decent non alcoholic wines. This first one might work

Best alcohol free wines

When I serve lasagne for guests at the dining table, I make an easy salad plate ahead of time and take out of the refrigerator to bring up closer to room temperature, cool but not cold, of lightly grilled asparagus, roasted beets, toasted almond slivers and after a very light serving of vinaigrette of good olive oil, rice wine vinegar and lime juice with a bit of sugar, salt and pepper, crumbled goat cheese. It's light, holds well, and not too heavy with the lasagne.