Green and red lasagna

1 Servings

Ingredients

Quantity Ingredient
1 pounds Red tomatoes
1 pounds Green tomatoes
2 tablespoons Olive oil, divided
2 Minced garlic cloves
2 tablespoons Dry bread crumbs
¼ teaspoon Salt
½ cup Shredded fresh basil leaves
9 Lasagna noodles
1 Container (15oz) light
Ricotta cheese
⅔ cup Freshly grated Parmesan
Cheese
Black pepper

Directions

Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop both red & green tomatoes into ½" pieces. Heat 1½ Tbls. oil into heavy pan. Add garlic & saute' until fragrant, then stir in tomatoes. Cook, partially covered, over medium heat for 15-20 minutes, until tomatoes have begun to soften. Remove from heat & stir in bread crumbs, salt & basil. Set aside. Cook lasagna noodles in boiling water for about 10 minutes. Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside. Drain noodles, then place in a large bowl of cold water to which ½ Tbls. oil has been added.

Smear a little of the tomato sauce on the bottom of a 13*9" pan that has been coated with vegetable oil spray. Lay 3 lasagna noodles, side by side, atop the sauce. Spread half of the cheese mixture over noodles, then top with a third of the sauce. Sprinkle with black pepper. Repeat layer once. Top with remaining noodles & remaining sauce. Sprinkle reserved Parmesan cheese over top. Bake in 375 oven for about 20 minutes or until golden brown.

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