Green and red lasagna
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red tomatoes |
| 1 | pounds | Green tomatoes |
| 2 | tablespoons | Olive oil, divided |
| 2 | Minced garlic cloves | |
| 2 | tablespoons | Dry bread crumbs |
| ¼ | teaspoon | Salt |
| ½ | cup | Shredded fresh basil leaves |
| 9 | Lasagna noodles | |
| 1 | Container (15oz) light | |
| Ricotta cheese | ||
| ⅔ | cup | Freshly grated Parmesan |
| Cheese | ||
| Black pepper | ||
Directions
Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop both red & green tomatoes into ½" pieces. Heat 1½ Tbls. oil into heavy pan. Add garlic & saute' until fragrant, then stir in tomatoes. Cook, partially covered, over medium heat for 15-20 minutes, until tomatoes have begun to soften. Remove from heat & stir in bread crumbs, salt & basil. Set aside. Cook lasagna noodles in boiling water for about 10 minutes. Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside. Drain noodles, then place in a large bowl of cold water to which ½ Tbls. oil has been added.
Smear a little of the tomato sauce on the bottom of a 13*9" pan that has been coated with vegetable oil spray. Lay 3 lasagna noodles, side by side, atop the sauce. Spread half of the cheese mixture over noodles, then top with a third of the sauce. Sprinkle with black pepper. Repeat layer once. Top with remaining noodles & remaining sauce. Sprinkle reserved Parmesan cheese over top. Bake in 375 oven for about 20 minutes or until golden brown.
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