Aug 21, 201207:54 AMPlain Jane
Because Moms Can't Be Afraid to Tell it Like it is
You say tomato, I say lasagna!
Pretty soon all of those gorgeous, sweet summer tomatoes will be gone. If you're like me, you've already canned dozens of jars of sauce, salsa and peeled tomatoes . Yeah, I'm a junkie. So much so that I dream up all sorts of ways to cook with these yummy red orbs. Last week I was particularly inspired and came up with a lasagna recipe that blew the socks off the bald man. It's light, fresh and tastes like summer.
I hope you love it too!
Disclaimer: Since I eye-ball quantities, add spices to taste and never actually write recipes down, feel free to modify at will But seriously, this is crazy good!!
Plain Jane's Fresh Tomato Lasagna
Ingredients:
6 large tomatoes
extra virgin olive oil
1 box lasagna noodles
2 heavy Tbsp. tomato paste
1 tbsp. crushed garlic
2 tbsp. unsalted butter
1/2 large yellow onion, diced finely
Kosher salt
2 dashes black pepper
1 lb ground beef
1/2 c. half-and-half
3- 4 light shakes nutmeg
1 tbsp. onion powder
2 shakes dried red pepper flakes
3 - 4 c. shredded mozzarella cheese
Directions:
Core and cut tomatoes into 1/4" (or a little thicker) slices. I push a lot of the jelly out of the rings so it doesn't get too watery, but that's just me. Sautee onion in butter slowly until it caramelizes (to about the color of peanut butter). Add in garlic for the last 2 minutes. Brown hamburger in a separate pan and drain grease. Mix into beef the onion and garlic mixture. Stir in nutmeg, 1/2 and 1/2, onion powder, red pepper flakes, black pepper and tomato paste. Add a little more 1/2 and 1/2 if mixture is too thick. It should be pink in color.
Cook lasagna noodles halfway to done. Then remove and rinse under cold water.
In a large rectangular glass pan drizzle olive oil on the bottom. Then place tomatoes in a single layer to cover bottom. Sprinkle with a little Kosher salt. then lay down your noodles in a single layer. Spread 1/2 ground beef mixture over noodles. Top with 1 1/2 cups shredded mozzerella.
Next layer is the tomatoes again (NO olive oil). Then noodles. Then ground beef. Then mozzarella. Noodles once again and top with any remaining tomatoes. If you don't have any tomatoes left, that's OK. The top noodles will be crunchy but delicious! Cover tightly with aluminum foil and bake at 400 for 40 - 45 minutes. Let it set for about 15 minutes before serving. ENJOY!
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