Fresh Garden Tomato Lasagna
By: kelsie brown kelsiebrownblog.com
Preheat your oven to 375. Slice half of your tomatoes into 1/4 – 1/2 inch rounds, chop the other half. Chop your onion and fresh basil as well and set aside.
In a bowl, mix ricotta, eggs, garlic, basil, 1/2 c parmesan, with a dash of salt and pepper until smooth.
In a skillet, brown ground beef and drain. Then, add 3-4 chopped tomatoes (roughly 2-3 cups), onion, Worcestershire, balsamic glaze, soy sauce, and a dash of salt/pepper. Simmer on medium/high heat, tossing occasionally, until tomatoes and onions soften and sauce reduces (about 10-12 minutes)
Oil a casserole dish, then add the following layers: sliced tomatoes, lasagna noodles (prepared by package instructions if necessary), half of ricotta mixture, 1/2 C mozzarella cheese, 1/2 beef mixture.
Repeat the above layers once more.
Finish with one more layer of lasagna noodles, then top with your prettiest slices of tomatoes. Finally, sprinkle the entire dish with a large handful of mozzarella cheese.
Cover with foil and bake at 375 for 45 minutes, then remove foil and bake for 10-15 more minutes (until cheese is bubbly). Top with fresh basil, slice, serve, and enjoy!
Storing & Freezing the Fresh Garden Tomato Lasagna
This healthier lasagna recipe would make an ideal meal to freeze for the winter time when fresh foods aren’t as readily available. It also is a great meal to make ahead as you’re preparing for a new baby (Lord knows you’ll need the carbs)! To save this lasagna for later, simply wrap it in saran wrap followed by aluminum foil. Store in the freezer until you’re prepared to eat it – just remove the saran wrap before baking (leave the foil)!
As for baking, you’ll want to bump the temp up to about 400 degrees and bake it for 15 minutes or so longer than you would fresh. That comes out to be about 65-85 minutes. Don’t forget to leave the foil on for the first hour or so – then take it off so that the cheese can get all nice and bubbly!
Ingredients
Directions
Preheat your oven to 375. Slice half of your tomatoes into 1/4 – 1/2 inch rounds, chop the other half. Chop your onion and fresh basil as well and set aside.
In a bowl, mix ricotta, eggs, garlic, basil, 1/2 c parmesan, with a dash of salt and pepper until smooth.
In a skillet, brown ground beef and drain. Then, add 3-4 chopped tomatoes (roughly 2-3 cups), onion, Worcestershire, balsamic glaze, soy sauce, and a dash of salt/pepper. Simmer on medium/high heat, tossing occasionally, until tomatoes and onions soften and sauce reduces (about 10-12 minutes)
Oil a casserole dish, then add the following layers: sliced tomatoes, lasagna noodles (prepared by package instructions if necessary), half of ricotta mixture, 1/2 C mozzarella cheese, 1/2 beef mixture.
Repeat the above layers once more.
Finish with one more layer of lasagna noodles, then top with your prettiest slices of tomatoes. Finally, sprinkle the entire dish with a large handful of mozzarella cheese.
Cover with foil and bake at 375 for 45 minutes, then remove foil and bake for 10-15 more minutes (until cheese is bubbly). Top with fresh basil, slice, serve, and enjoy!
Storing & Freezing the Fresh Garden Tomato Lasagna
This healthier lasagna recipe would make an ideal meal to freeze for the winter time when fresh foods aren’t as readily available. It also is a great meal to make ahead as you’re preparing for a new baby (Lord knows you’ll need the carbs)! To save this lasagna for later, simply wrap it in saran wrap followed by aluminum foil. Store in the freezer until you’re prepared to eat it – just remove the saran wrap before baking (leave the foil)!
As for baking, you’ll want to bump the temp up to about 400 degrees and bake it for 15 minutes or so longer than you would fresh. That comes out to be about 65-85 minutes. Don’t forget to leave the foil on for the first hour or so – then take it off so that the cheese can get all nice and bubbly!