FRESH TOMATO LASAGNA
This is from the September 2008 Homemakers magazine; takes advantage of all the fresh local tomatoes available at the end of the summer. The original recipe calls for a total of 1/3 cup of oil which seemed like a lot; I usually use about 3 tablespoons. I also substituted lower fat ricotta and mozzarella cheese and reduced the salt and the flavours weren't compromised. Posted the recipe as it appears orginally, so I don't lose it.
Provided by Kirstenht
Categories One Dish Meal
Time 1h30m
Yield 1 lasagna, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 507.4, Fat 29.3, SaturatedFat 11.8, Cholesterol 92.3, Sodium 532.8, Carbohydrate 38.4, Fiber 4, Sugar 7.2, Protein 23.1
FRESH TOMATO LASAGNA
This is from Cooking Light Magazine. This is great for using up those abundant harvests of home-grown tomatoes.
Provided by diannejm
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in small Dutch oven over medium heat.
- Add onion and garlic. Cook 10 minute or till tender, stirring occasionally.
- Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
- Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- Preheat oven to 375.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 238.9, Fat 13.2, SaturatedFat 7.3, Cholesterol 42.7, Sodium 647.6, Carbohydrate 13.1, Fiber 2.4, Sugar 5.6, Protein 18.1
TOMATO-FRENCH BREAD LASAGNA
For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. , Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. , In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.
Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 500mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
FRESH SPINACH AND SUN-DRIED TOMATO LASAGNA
This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment.
Provided by MARBALET
Categories Italian Recipes
Yield 8
Number Of Ingredients 19
Steps:
- Cook lasagna in boiling salted water in a large pot until al dente. Drain.
- Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.
- To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
- To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.
- In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 655.2 calories, Carbohydrate 56.6 g, Cholesterol 131.1 mg, Fat 40.1 g, Fiber 4.6 g, Protein 17 g, SaturatedFat 23 g, Sodium 390.9 mg, Sugar 6.7 g
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