Fresh Tomato Lasagna
can tomato sauce
large vine ripe tomatoes
(about three, thinly sliced)
Barilla oven-ready lasagne noodles
(half of box)
shredded mozzarella cheese
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 palatablepastime.com
baked pasta, Casserole, Fresh Tomatoes, Lasagna, Lasagne