This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes. We call to squeeze out the seeds from one-third of the tomato slices; this keeps the final lasagna from being too watery and is a step well worth taking. You wouldn’t want to remove all the seeds, as some tasty tomato-garlic juice is a good thing to have in the bottom of the baking dish. Just be sure to serve with crusty bread so none of the juices go to waste.
1 (15-oz.) container part-skim ricotta cheese
2 large eggs, lightly beaten
1/2 cup chopped fresh basil, divided
4 teaspoons grated garlic, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
4 pounds firm globe and beefsteak heirloom tomatoes (about 5 large), cored and cut into 1/2-in.-thick slices
6 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine vinegar or red wine vinegar
9 no-boil lasagna noodles (such as Barilla), divided
Preheat oven to 375°F. Stir together ricotta, eggs, 1/4 cup basil, 2 teaspoons garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Remove and discard seeds from one-third of the tomato slices. (If tomatoes are particular seedy or juicy, remove seeds from one-half of the tomatoes.) Combine all tomato slices, 1/4 cup oil, vinegar, remaining 2 teaspoons garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl; toss gently to combine.
Coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Arrange one-third of the tomato slices in a single layer on bottom of baking dish; top with 3 lasagna noodles. Spread ricotta mixture evenly over noodles; top with 3 lasagna noodles. Arrange one-third of the tomato slices in a single layer over noodles, and top with remaining 3 noodles. Arrange remaining tomatoes over top, shingling if necessary. Pour any tomato juices from bowl evenly over lasagna. Cover baking dish with foil, and bake at 375°F for 15 minutes.
Meanwhile, place bread in a food processor; pulse until coarse crumbs form, 4 to 5 times. Heat remaining 2 tablespoons oil in a large skillet over medium. Add breadcrumbs; cook, stirring often, until toasted, 3 to 4 minutes. Transfer to a medium bowl; cool 5 minutes. Add cheese and remaining 1/4 cup basil; toss.
Remove lasagna from oven; remove foil. Sprinkle breadcrumb mixture over lasagna. Return dish to oven; bake at 375°F until top is browned, about 10 minutes.