Tomato Lasagna

Tomato Lasagna
Servings: 6 Prep 30 mins Bake 400°F 15 mins


  • 12 small ripe red tomatoes (about 3-3/4 pounds total)
  • 1 cup ricotta cheese
  • 1/3 cup fresh basil leaves
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan cheese
  • 1 egg yolk
  • 2 tablespoons bread crumbs
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Basil Oil:
  • 1/4 cup olive oil
  • 1/2 cup fresh basil leaves
  • 1 teaspoon fresh lemon juice
  • Pinch salt

Make It

1. Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. Trim thin slice from bottoms of tomatoes so they sit level. Slice each tomato horizontally into 4 equal slices. Drain slices on paper towels.

3. Combine in food processor or blender: ricotta cheese, basil leaves, mozzarella, Parmesan, egg yolk, bread crumbs, flour, salt and pepper. Process until smooth.

4. Spread 2 teaspoons cheese mixture on each tomato slice, except the top slice of each tomato. Stack the cheese-covered layers for each tomato, topping each with the plain tomato slice. Insert 2 toothpicks vertically into the top of each tomato to secure the layers together and prevent them from slipping during baking. Transfer to prepared baking pan.

5. Bake in 400 degree F oven for 15 minutes or until the skin just begins to wrinkle on the tops of the tomatoes.

Basil Oil:

6. Meanwhile, puree together the olive oil, fresh basil leaves, lemon juice and salt in a small food processor or blender. Let stand for 5 minutes. Strain and discard solids. Drizzle the basil-flavored oil over 6 small salad plates.

7. Let the tomatoes cool slightly. Place 2 tomatoes on each plate. Remove toothpicks and serve. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 285, Fat, total (g): 20, chol. (mg): 68, sat. fat (g): 7, carb. (g): 18, fiber (g): 4, pro. (g): 12, sodium (mg): 512, Percent Daily Values are based on a 2,000 calorie diet.