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    Green & Red Lasagna


    Source of Recipe


    internet

    List of Ingredients




    1 pound Red tomatoes
    1 pound Green tomatoes
    2 tablespoons Olive oil divided
    2 Minced garlic cloves
    2 tablespoons Dry bread crumbs
    1/4 teaspoon Salt
    1/2 cup Shredded fresh basil leaves
    9 Lasagna noodles
    1 Container (15oz) light Ricotta cheese
    2/3 cup Freshly grated Parmesan Cheese
    Black pepper

    Recipe



    Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop both red & green tomatoes into 1/2" pieces. Heat 1 1/2 Tbls. oil into heavy pan. Add garlic & saute until fragrant, then stir in tomatoes. Cook, partially covered, over medium heat for 15-20 minutes, until tomatoes have begun to soften. Remove from heat & stir in bread crumbs, salt & basil. Set aside.

    Cook lasagna noodles in boiling water for about 10 minutes. Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside. Drain noodles, then place in a large bowl of cold water to which 1/2 Tbls. oil has been added.

    Smear a little of the tomato sauce on the bottom of a 13*9" pan that has been coated with vegetable oil spray. Lay 3 lasagna noodles, side by side, atop the sauce. Spread half of the cheese mixture over noodles, then top with a third of the sauce. Sprinkle with black pepper. Repeat layer once. Top with remaining noodles & remaining sauce. Sprinkle reserved Parmesan cheese over top. Bake in 375 oven for about 20 minutes or until golden brown.

 

 

 

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