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Ingredients
- 1 lb Red tomatoes
- 1 lb Green tomatoes
- 2 Tbsp. Extra virgin olive oil, divided
- 2 x Chopped garlic cloves
- 2 Tbsp. Dry bread crumbs
- 1/4 tsp Salt
- 1/2 c. Shredded fresh basil leaves
- 9 x Lasagna noodles
- 1 ct (15z) light Ricotta cheese
- 2/3 c. Freshly grated Parmesan Cheese Black pepper
Directions
- Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop both red & green tomatoes into 1/2" pcs. Heat 1 1/2 Tbls. oil into heavy pan. Add in garlic & saute/fry' till fragrant, then stir in tomatoes. Cook, partially covered, over medium heat for 15-20 min, till 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 min. Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside. Drain noodles, then place in a large bowl of cool water to that 1/2 Tbls. oil has been added.
- Smear a little of the tomato sauce on the bottom of a 13*9" pan which has been coated with vegetable oil spray. Lay 3 lasagna noodles, side by side, atop the sauce. Spread half of the cheese mix 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 min or possibly till golden.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 974g | |
| Calories 845 | |
| Calories from Fat 435 | 51% |
| Total Fat 49.41g | 62% |
| Saturated Fat 15.87g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 1913mg | 80% |
| Potassium 2160mg | 62% |
| Total Carbs 70.57g | 19% |
| Dietary Fiber 11.8g | 39% |
| Sugars 34.92g | 23% |
| Protein 36.18g | 58% |
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