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.
Active Time: 30 Mins
Total Time: 1 Hour
Yield: Serves 8 (serving size: 1 piece)
Ingredients
- 1 (15-oz.) container part-skim ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh basil, divided
- 4 teaspoons grated garlic, divided
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.