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1
Preheat the oven to 450u00b0; spray a 13 x 9 inch baking dish with cooking spray.
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2
Saute the onions in a skillet over medium-high heat with olive oil until just soft.
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3
Stir in the garlic, and cook another minute until just aromatic.
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4
Add the tomatoes, rosemary, oregano, and basil.
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5
Continue to cook until all moisture has evaporated, about 10 minutes.
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6
*Toasting the bread crumbs--in a nonstick skillet, melt 1 tablespoon butter; add the bread crumbs and combine, stirring to coat evenly while cooking; cook until golden brown and aromatic, about 5 minutes; remove from heat and let cool.
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7
To assemble--Layer 1/2 of the lasagna noodles in the prepared casserole dish; top with half of the sliced potatoes, and season with salt and pepper.
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8
Top the potatoes with half of the tomato mixture, and sprinkle with half the cheeses.
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9
Repeat layering, ending with cheese; sprinkle evenly with toasted bread crumbs.
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10
Cover the gratin with foil and bake for 30 minutes; remove the foil and bake 15-20 minutes to brown the cheese.
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11
Let stand 5 minutes to set the cheese before slicing and serving.
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12
Cut in smaller portions and serve as a side dish with roasted chicken; or cut in larger portions to serve as a main meal.
