Tomato Gratin Lasagna

Tomato Gratin Lasagna

(8-12 servings)

Ingredients:

1 container (15 oz.) Ricotta Cheese

2 large Fresh Eggs, lightly beaten

½ cup Fresh Basil, chopped, divided

4 tsp. Fresh Garlic, grated, divided

1¼ tsp. Kosher Salt, divided

¾ tsp. Black Pepper, divided

4 lb. Beefsteak Heirloom Tomatoes

6 tbsp. Extra Virgin Olive Oil, divided

1 tbsp. White or Red Wine Vinegar

Cooking spray

9 (no boil) Lasagna Noodles, divided

2 oz. Whole-grain Bread, torn into pieces

½ cup Parmesan Cheese, grated

Directions:

In a large bowl, stir together ricotta, eggs, ¼ cup basil, 2 tsp. garlic, ¼ tsp. salt and ¼ tsp. pepper.  Set aside.  Core and slice tomatoes into ½ inch slices.  Remove and discard the seeds of 1/3 of the tomatoes (up to half if they are really juicy.  In a large bowl, whisk together ¼ cup oil, remaining garlic, salt and pepper.  Gently toss the tomato slices in this mixture.  Coat a 9X13 baking dish with pan spray.  Arrange 1/3 of tomatoes in a single layer in dish.  Top with 3 lasagna noodles and then spread the cheese mixture over them.  Top with 3 more noodles and another third of tomatoes.  Top these with remaining 3 noodles and tomatoes.  Pour any juice from the tomato mixture evenly over the dish.  Cover with foil and place in a pre-heated 375-degree oven for 15 minutes.  Meanwhile, place bread in a food processor and pulse into coarse crumbs.  Heat remaining oil in a large skillet over medium heat.  Add bread crumbs and cook until toasted, stirring often.  Transfer to a bowl and let cool.  Add parmesan cheese and remaining basil to crumbs and toss.  Remove lasagna from oven, uncover and sprinkle with crumb mixture.  Return to oven, uncovered, and bake an additional 10 minutes or until browned.  Let set for 10 minutes before slicing into desired portions and serving.

Note:               This recipe can be made gluten-free by using GF lasagna noodles and GF bread for the crumbs.

Ideas for Future Efforts

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