Fresh Tomato Lasagna Recipe

Name: Fresh Tomato Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs ripe tomatoes (about 12 large); 1 lb ricotta cheese, drained; 3/4 cup grated parmesan cheese; 1 egg, beaten; 1/2 teaspoon salt; 1 pinch nutmeg; 1 pinch black pepper; 1/3 cup extra virgin olive oil; 9 oven-ready lasagna noodles (I have used the fresh pasta sheets instead); 3 garlic cloves, minced; 1/2 cup fresh basil, coarsely chopped; 1/2 cup shredded mozzarella cheese; 2 tablespoons white wine or 2 tablespoons water; 1 teaspoon lemon juice (omit if using wine)

Servings: persons

3 lbs ripe tomatoes (about 12 large)
1 lb ricotta cheese, drained
3/4 cup grated parmesan cheese
1 egg, beaten
1/2 teaspoon salt
1 pinch nutmeg
1 pinch black pepper
1/3 cup extra virgin olive oil
9 oven-ready lasagna noodles (I have used the fresh pasta sheets instead)
3 garlic cloves, minced
1/2 cup fresh basil, coarsely chopped
1/2 cup shredded mozzarella cheese
2 tablespoons white wine or 2 tablespoons water
1 teaspoon lemon juice (omit if using wine)

1
Slice off and discard ends of tomatoes; cut tomatoes into 1/2-inch/1cm thick slices. Stir together ricotta and Parmesan cheeses, egg, pinch of the salt and pepper and nutmeg.
2
Spread about one-quarter of the oil on bottom of 13-x9-inch/3L baking dish. Lay 3 (or 4) noodles in a single layer, covering bottom; top with single layer of the tomato slices. Sprinkle with generous pinch of salt, half the garlic and half the basil; drizzle with one-third the remaining oil and spread half of the ricotta mixture on top. Repeat once with noodles, tomato slices, salt, garlic, basil, oil and ricotta mixture. Top with remaining noodles, tomato slices and oil; sprinkle with pepper to taste and mozzarella cheese, then drizzle wine (or water and lemon juice) over top. Cover with foil pierced with several vents.
3
Bake in 400 degree F oven until tomatoes are roasted and the noodles are tender, about 1 hour. If there is more than about 1/4 cup liquid in pan, uncover and bake until liquid is reduced to about 1/4 cup, about 5 minutes. Let stand for 5 minutes before serving.

1553

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 lbs ripe tomatoes (about 12 large), 1 lb ricotta cheese, drained, 3/4 cup grated parmesan cheese, 1 egg, beaten, 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.

That's it — enjoy your meal!

Fresh Tomato Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions