Fresh Tomato Lasagna
- 3 lb ripe tomatoes
- 1 1b ricotta cheese, drained
- 3/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 tsp (approx) salt
- Pinch each black pepper and nutmeg
- 1/3 cup (approx) extra-virgin olive oil
- 9 or 12 oven-ready lasagna noodles
- 3 cloves garlic, minced
- 1/2 cup coarsely chopped fresh basil
- 1/2 cup shredded mozzarella cheese
- 2 tbsp white wine, or 2 tbsp water
- 1 tsp lemon juice
Slice off and discard ends of tomatoes; cut tomatoes into 1/2-inch 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 400°F/200°C oven until tomatoes are roasted and noodles are tender, about 1 hour. If there is more than about 14 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.
Per serving: about 383 cal, 17 g pro, 22 g total fat (9 g sat. fat), 29 g carb, 3 g fibre, 66 mg chol, 377 mg sodium. % RDl: 26% calcium, 9% iron, 24% vit A, 32% vit C, 15% folate.