Tomato Gratin Lasagna

This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes. We call to squeeze out the seeds from one-third of the tomato slices; this keeps the final lasagna from being too watery and is a step well worth taking.

You wouldn’t want to remove all the seeds, as some tasty tomato-garlic juice is a good thing to have in the bottom of the baking dish. Just be sure to serve with crusty bread so none of the juices go to waste.