I love tomatoes and I’m so excited that they are in season here in Southern Ontario and at their peak of flavor right now. This is one of the best recipes I can think of to enjoy the freshness of Ontario Field tomatoes at their best. My aunt makes this for family dinners at our cottage and it’s one of my favorites! Enjoy! ♥
Fresh Tomato Lasagna
3 lbs (1.5 kg) ripe tomatoes
1 lb (500 g) ricotta cheese, drained
3/4 cups (175 mL) grated Parmesan cheese
1 egg, beaten
1/2 tsp (2 mL) (approx) salt
Pinch each black pepper and nutmeg
1/3 cup (75 mL) (approx) extra-virgin olive oil
9 or 12 oven-ready lasagna noodles
3 cloves garlic, minced
1/2 cup (125 mL) coarsely chopped fresh basil
1/2 cup (125 mL) shredded mozzarella cheese
2 tbsp (30 mL) white wine, or 2 tbsp/30 mL water and 1 tsp/5 mL lemon juice
Slice off and discard ends of tomatoes; cut tomatoes into 1/2-inch/1 cm thick slices.
Stir together ricotta and Parmesan cheeses, egg, pinch of the salt, and pepper and nutmeg.
Spread about one-quarter of the oil on bottom of 13- x 9-inch/3 L baking dish. Lay 3 or 4 noodles in single layer, covering bottom; top with single layer of the tomato slices. Sprinkle with generous pinch of the salt, half of the garlic and half of the basil; drizzle with about one-third of 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 over top. Cover with foil pierced with several vents.
Bake in 400F/200C oven until tomatoes are roasted and noodles are tender, about 1 hour. If there is more than about 1/4 cup/60 mL liquid in pan, uncover and bake until liquid is reduced to about 1/4 cup/60 mL, about 5 minutes. Let stand for 5 minutes before serving.
Makes 8 servings. 383 Calories Per Serving.
Source Homemakers Magazine September 2008