Fried Green Tomato Lasagna |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My family likes lasagna, so I usually make it once a week. This variation is one I created to use tomatoes that aren't quite ripe yet. My family and friends love it. Ingredients:
4 large ripe tomatoes, peeled and chopped |
1 can (6 ounces) tomato paste |
2 tablespoons sugar |
2 tablespoons italian seasoning |
1 garlic clove, minced |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
5 tablespoons butter, cubed |
4 large green tomatoes, cut into 1/4-inch slices |
1/2 cup king arthur unbleached all-purpose flour |
6 tablespoons grated parmesan cheese |
2 cups (8 ounces) shredded mozzarella cheese |
Directions:
1. In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove from the heat; set aside. In a large skillet over medium heat, melt the butter. Dip green tomato slices in flour; brown in skillet on both sides. Remove to paper towels to drain. Spoon 3/4 cup tomato mixture into a greased 13-in. x 9-in. baking dish. Top with a third of the green tomatoes; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining tomato mixture and mozzarella cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving. Yield: 6 servings.
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