Tomato Lasagna
User Reviews
5.0
225 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 8 mins
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Servings
12 servings
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Calories
184 kcal
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Course
Main Course
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Cuisine
Italian
Tomato Lasagna
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This Heirloom Tomato Lasagna is a fresh summery twist on traditional lasagna - bursting with color and flavor with layers of cheesy goodness
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Ingredients
- cooking spray
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 1 ounce bag baby spinach
- 2 eggs
- 15 ounces ricotta cheese
- 1 cup freshly grated Parmesan cheese divided, plus more for garnish
- ¼ cup fresh basil chopped, plus more for garnish
- ½ lemon zested and juiced
- 1 teaspoon kosher salt plus more to taste
- black pepper
- 4 large heirloom tomatoes sliced into ¼-inch planks
- black pepper
- 12 lasagna sheets no-boil
- 1 ounce can tomato sauce
- 3 cups shredded Mozzarella cheese
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle and upper third of your oven. Spray a 13×9 baking dish with cooking spray.
- In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant, 1 minute. Add spinach and cook until wilted, 4 minutes. Remove from heat.
- In a medium bowl, whisk the eggs. Then stir in the ricotta, ½ cup grated Parmesan, basil, cooked spinach mixture, lemon zest, lemon juice, 1 teaspoon kosher salt, and black pepper.
- Arrange ½ of the heirloom tomato slices in a single layer on the bottom of the prepared baking dish, reserving the “prettier” slices for the top of the baking dish.
- In the baking dish with the arranged heirloom tomatoes, add a layer of the lasagna sheets (4 per layer), then ¼ of the tomato sauce, then ¼ of the ricotta mixture, and ¼ of the mozzarella cheese. Repeat this sequence 3 more times, reserving the final ¼ of mozzarella cheese. Top final layer of ricotta with remaining ½ of pretty heirloom slices and remaining ¼ of mozzarella and remaining ½ cup grated Parmesan.
- Spray a sheet of aluminum foil with cooking spray and lay it, oiled side down, over the lasagna, covering the entire baking dish. Place the lasagna over a sheet pan (to catch any bubbling sauce) and bake in the center rack of the oven until sheets are fully cooked, 35-40 minutes.
- Remove the foil and transfer to the top of the oven. Broil until the cheese is golden and crispy, 2-3 minutes.
- Garnish with fresh basil and more Parmesan, if desired. Let sit for 10 minutes before cutting and serving.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
- Freezing Instructions: You can also freeze the baked lasagna for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through. You can also freeze the uncooked lasagna as I often do. Follow the baking instructions but leave it in the oven for an extra 10 minutes.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
16g
(5%)
Protein
15g
(30%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
49mg
(16%)
Sodium
190mg
(8%)
Potassium
429mg
(12%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1160IU
(23%)
Vitamin C
11.4mg
(13%)
Calcium
177mg
(18%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 190mg | 8% |
| Potassium | 429mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 177mg | 18% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
225 reviews
Excellent
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