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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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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. 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) |
Directions:
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.
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