Fresh Tomato Lasagna

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

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.

Fresh Tomato Lasagna

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.

pan of lasagna

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

Fresh Tomato Lasagna

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Fresh Tomato Lasagna

Fresh Tomato Lasagna

Sue Lau
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Main Course
Cuisine American, Italian


  • aluminum foil


  • 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


  • 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.


From the kitchen of
Keyword baked pasta, Casserole, Fresh Tomatoes, Lasagna, Lasagne
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Fresh Tomato Lasagna

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