Tomato Lasagna

5 from 75 votes

This Heirloom Tomato Lasagna is a fresh summery twist on traditional lasagna - bursting with color and flavor with layers of cheesy goodness

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 48

Total Time 1 8

Servings servings

Calories 184kcal

Author Yumna Jawad

Equipment

Ingredients

Cooking spray
1 tablespoon olive oil
4 garlic cloves minced
1 5-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 15-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.

Video

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