KitchenMagician's Recipe

LASAGNA - FRESH TOMATO

Category: Baked Pasta

Makes 8 servings.

3 lb. ripe tomatoes
1 lb. Ricotta cheese, drained
3/4 c. grated Parmesan cheese
1 egg, beaten
salt and pepper
pinch grated nutmeg
1/2 c. extra virgin olive oil
9 to 12 oven-ready lasagna noodles
3 cloves garlic, minced
1/2 c. chopped fresh basil
1/2 c. shredded Mozzarella cheese
2 T. dry white wine

Slice off and discard ends of tomatoes. Cut tomatoes into 1/2-inch slices.
In a medium bowl, combine Ricotta and Parmesan cheeses, egg and a pinch each of salt, pepper and nutmeg.
Brush 2 tablespoons of the olive oil on bottom of 9 x 13-inch baking dish.
Lay 3 or 4 noodles in single layer, covering bottom of dish. Top with a single layer of tomato slices.
Sprinkle with a generous pinch of salt, half the garlic and half the basil. Drizzle with 2 tablespoons olive oil. Spread half the cheese mixture on top.
Repeat noodles, tomato slices, salt, garlic, basil, oil and cheese mixture.
Top with remaining noodles, tomato slices and oil.
Sprinkle with pepper to taste and Mozzarella cheese; drizzle wine over top.
Cover with foil; pierce with several vents to allow steam to escape.
Bake at 400F about 60 minutes, or until tomatoes are roasted and noodles are tender.
Remove foil. If there is more than 1/4 cup liquid in pan, continue baking, uncovered, until liquid is reduced to about 1/4 cup.
Let stand 5 minutes before serving.