Fresh Tomato Lasagna takes advantage of the bounty of garden ripe summer tomatoes for a slightly different but delicious take on the Italian pasta classic.
Fresh Tomato Lasagna
By Sue Lau | Palatable Pastime
Fresh tomato lasagna is my recipe of the day. I had a huge bowl of garden tomatoes to use up, so they found their way into a lasagna. You know how it is when the tomatoes are coming in from the garden.
I can’t say I was crying to have to make some pasta as I have been pretty hungry for it. And afterwards, the husband has been walking around singing and smiling too much.
Not sure if I should run or? Maybe just make lasagna more often.
No-Boil Pasta
I used the Barilla oven-ready no-boil lasagne noodles in this. You might want to stick to brand in case there is a difference. It shaves a lot of time off the prep for lasagna when you don’t have to wait for a pot of water to boil.
The sauce on the meat is simple, using only one small can of tomato sauce- the rest of the flavor comes from the fresh sliced tomatoes.
I did have some apprehension that it could possibly be runny after baking but it was not and turned out perfectly. Lots of tomato flavor there too, without tasting marinara heavy.
I served this with a simple caesar salad– if you need an easy recipe for the dressing. Toss with chopped romaine, Parm and some croutons and you’re all set.
Fresh Tomato Lasagna
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Fresh Tomato Lasagna
Fresh Tomato Lasagna
Equipment
- aluminum foil
Ingredients
- 10 ounces ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounce can tomato sauce
- 1-2/3 pounds large vine ripe tomatoes (about three, thinly sliced)
- 4-5 ounces Barilla oven-ready lasagne noodles (half of box)
- 2-1/2 cups shredded mozzarella cheese
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375F.
- Spray a 10-inch square baking dish with nonstick spray.
- Brown ground beef with seasonings and drain fat.
- Add tomato sauce and simmer ten minutes.
- Place half the tomatoes in the bottom of the dish (enough to cover)
- Cover this part of lasagna with a single layer of noodles, breaking noodles to fit, if needed.
- Spread meat sauce over noodle layer, then sprinkle with one cup mozzarella.
- Top cheese with another layer of lasagna noodles.
- Cover noodles with remaining sliced tomatoes.
- Stir together the ricotta cheese with the egg, salt and Parmesan cheese until smooth.
- Evenly spread ricotta mixture over the tomatoes with a spatula.
- Top with remaining mozzarella to cover.
- Cover lasagna with foil and bake for 30 minutes, then uncover and bake for thirty minutes more, or until cheese is nicely browned.
- Rest for 15 minutes before slicing and serving.
Notes
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