Tomato Lasagna

Makes 6
Prep 30 m
Bake 15 m



  1. 1 of 5 Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
  2. 2 of 5 Trim thin slice from bottoms of tomatoes so they sit level. Slice each tomato horizontally into 4 equal slices. Drain slices on paper towels.
  3. 3 of 5 Combine in food processor or blender: ricotta cheese, basil leaves, mozzarella, Parmesan, egg yolk, bread crumbs, flour, salt and pepper. Process until smooth.
  4. 4 of 5 Spread 2 teaspoons cheese mixture on each tomato slice, except the top slice of each tomato. Stack the cheese-covered layers for each tomato, topping each with the plain tomato slice. Insert 2 toothpicks vertically into the top of each tomato to secure the layers together and prevent them from slipping during baking. Transfer to prepared baking pan.
  5. 5 of 5 Bake in 400 degree F oven for 15 minutes or until the skin just begins to wrinkle on the tops of the tomatoes.

Basil Oil:

  1. 1 of 2 Meanwhile, puree together the olive oil, fresh basil leaves, lemon juice and salt in a small food processor or blender. Let stand for 5 minutes. Strain and discard solids. Drizzle the basil-flavored oil over 6 small salad plates.
  2. 2 of 2 Let the tomatoes cool slightly. Place 2 tomatoes on each plate. Remove toothpicks and serve. Makes 6 servings.
Nutrition Information for Tomato Lasagna
Servings Per Recipe: 6
Per Serving: 18 g carb., 12 g pro., 285 kcal cal., 4 g fiber, 512 mg sodium, 68 mg chol., 20 g Fat, total, 7 g sat. fat