Photo: Jennifer Causey
Active Time
30 Mins
Total Time
1 Hour
Yield
Serves 8 (serving size: 1 piece)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.