It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fresh Tomato Lasagna
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- #90830
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
3 pounds ripe tomatoes
1 pound ricotta cheese, drained
3/4 cup grated Parmesan cheese
1 egg, beaten
salt and pepper
1 pinch grated nutmeg
1/2 cup extra virgin olive oil
12 oven-ready lasagna noodles
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup shredded mozzarella cheese
2 tablespoons dry white wine
directions
Slice off and discard ends of tomatoes. Cut tomatoes into 1/2-inch slices. In a medium bowl, combine Ricotta and Parmesan cheeses, egg and a pinch each of salt, pepper and nutmeg. Brush 2 T. of the olive oil on bottom of 9 x 13-inch baking dish.
Lay 3 or 4 noodles in single layer, covering bottom of dish. Top with a single layer of tomato slices. Sprinkle with a generous pinch of salt, half the garlic and half the basil. Drizzle with 2 T. olive oil. Spread half the cheese mixture on top. Repeat noodles, tomato slices, salt, garlic, basil, oil and cheese mixture.
Top with remaining noodles, tomato slices and oil. Sprinkle with pepper to taste and Mozzarella cheese; drizzle wine over top. Cover with foil; pierce with several vents to allow steam to escape.
Bake at 400 degrees F about 60 minutes, or until tomatoes are roasted and noodles are tender. Remove foil. If there is more than 1/4 c. liquid in pan, continue baking, uncovered, until liquid is reduced to about 1/4 c. Let stand 5 minutes before serving.
cook's notes
Lasagna in a flash. This meatless variety relies on the stand-out beauty and flavor of fresh, fully-ripened local field tomatoes.
added by
KitchenMagician
nutrition data
416 calories, 28 grams fat, 28 grams carbohydrates, 13 grams protein per serving.
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reviews & comments
September 13, 2015
I thought this was very good! My only problem with is I used no-bake noodles, and without a sauce, the noodles on the edges and underneath remain a bit crispy. It would have been better with noodles you cook first--unfortunately, I couldn't find them in the store.
October 7, 2013
I've been trying to move to a more vegetarian lifestyle but I've been dragging my husband kicking and screaming into it. I made this and after dinner was over he asked what meat was in it. I said none. He was impressed. It's fresh tasting and filling.
December 11, 2008
Fairly easy and absolutely wonderful. Great paired with a spinach salad. Tried it first with family members and they all loved it (recipe is a keeper). Enjoy!