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Fresh Tomato Lasagna

02 Sep

I first want to apologize for the low light picture. I don’t exactly have the most ideal lighting in my house.

With that being said… I found an amazing recipe here.  This recipe is a great way to use up your summer tomatoes.  This is absolutley delicious.

Recipe copied and pasted.

Makes 4 servings

2 pounds fresh ripe tomatoes (see note)

8 ounces fresh mozzarella, preferably buffalo

8 Barilla no-boil lasagna noodles

5 cups water at 150º

2 Tablespoons good olive oil

1 teaspoon dried oregano (I used fresh oregano that was in my box this week)

¾ teaspoon salt

1 ounce grated parmesan or grana padano

For the béchamel sauce:

2 Tablespoons butter

3 Tablespoons + 1 teaspoon flour

1 cup milk

¾ teaspoon salt

1/8 teaspoon finely ground pepper

1 large egg

 1. Preheat the oven to 375º.

2. Start the béchamel sauce (below) and do the next steps at the same time you’re working on it. Ideally, by the time you’ve finished the béchamel all the components of the lasagna will be ready.

3. Slice 8 ounces of Buffalo mozzarella (or other fresh mozzarella) into ¼ inch pieces and sprinkle lightly with salt.

4. Slice the tops and bottoms off of the tomatoes and discard or reserve for another use. Cut the rest of each tomato into ¼ inch rounds.

5. Put 5 cups of hot water (not boiling) into a loaf pan or casserole and slip the no-boil noodles in one at a time. Let noodles soak for 15 minutes.

6. In either an 8” square casserole (2 noodles wide, 4 high) or glass loaf pan (1 noodle wide, 8 high) build the lasagna in this order:

  • A layer of uncooked tomato slices. Drizzle with olive oil and sprinkle with salt and oregano.
  • 1 noodle (or 2 wide if building in an 8” square pan)
  • ¼ of the mozzarella distributed on top of each noodle
  • ¼ cup of béchamel distributed on top of each noodle
  • Sprinkle with parmesan
  • 1 noodle (or 2 wide if building in an 8” square pan)
  • A layer of uncooked tomato slices. Drizzle with olive oil and sprinkle with salt and oregano.
  • Continue the sequence with remaining noodles and filling, finishing with a layer of tomato slices drizzled with olive oil and sprinkled with salt and oregano.

 7. Bake at 375º for 40-45 minutes, until béchamel has puffed up and the edges are bubbling.

8. Let cool for 15 minutes before serving.

To make the béchamel sauce: Melt butter in a quart-sized saucepan over medium heat. Once the butter is barely melted add flour and whisk with a wooden spoon. Add a few tablespoons of milk, mix it in, and then add a few more. Now add small amounts of milk, an ounce or two at a time, and let the milk get hot before you work it into the roux. Be sure the previous batch is fully incorporated and the sauce is smooth before you add more milk. Once you have successfully added all the milk and the sauce is hot and smooth, add the salt and pepper. Cover tightly with a lid and set aside until ready to use.

Just before building the lasagna, beat an egg in a small bowl. Add a small amount of sauce, whisk the sauce and egg together, and then add a bit more sauce and whisk again. Now add a quarter cup of sauce and whisk it in. Add the egg mixture back to the pan and whisk thoroughly.

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Posted by on September 2, 2010 in Uncategorized

 

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