Fresh Tomato Lasagna Recipe

Name: Fresh Tomato Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped onion; 4 minced garlic cloves; 7 cups chopped peeled tomatoes (about 4 pounds); 2/3 cup thinly sliced fresh basil; 1 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; 2 cups part-skim ricotta cheese; 1 cup shredded part-skim mozzarella cheese; cooking spray; 8 cooked lasagna noodles; 1/2 cup finely shredded fresh parmesan cheese; 1 tablespoon thinly sliced fresh basil

Servings: persons

1 tablespoon olive oil
1 cup finely chopped onion
4 minced garlic cloves
7 cups chopped peeled tomatoes (about 4 pounds)
2/3 cup thinly sliced fresh basil
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
cooking spray
8 cooked lasagna noodles
1/2 cup finely shredded fresh parmesan cheese
1 tablespoon thinly sliced fresh basil

1
Heat oil in small Dutch oven over medium heat.
2
Add onion and garlic. Cook 10 minute or till tender, stirring occasionally.
3
Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
4
Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
5
Preheat oven to 375.
6
Heat ricotta in a medium sauce pan over medium heat till hot. Stir in mozzarella, stirring till melted. Remove from heat. Stir in remaining salt and pepper.
7
Spread 2 cups tomato mixture in bottom of 13 x 9 casserole dish coated with cooking spray. Arrange half the noodles over tomato mixture. Top with ricotta mixture. Arrange remaining noodles over ricotta mixture. Top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan.
8
Bake at 375 for 15 minutes or till cheese melts and filling is bubbly. Remove from oven. Sprinlke with 1 tablespoon basil. Let stand 5 minutes.
9
Above is the recipe as printed in Cooking Light Magazine. I modified it as bit as follows, with excellent results: I used 12 noodles and made three layers. I used dry basil. I omitted garlic.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup finely chopped onion, 4 minced garlic cloves, 7 cups chopped peeled tomatoes (about 4 pounds), and more.

Yes, Fresh Tomato Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Tomato Lasagna

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