Cheesy Fresh Tomato Lasagna

This is a really simple lasagna made all in one pan and as delicious as it is simple.

Cheesy Fresh Tomato Lasagna

7 large tomatoes

2 cloves garlic, minced

1 small onion, diced

2-3 Tbsp extra virgin olive oil

salt and pepper

15 oz ricotta cheese

1 egg, slightly beaten

5 oz romano cheese

16 oz mozzarella cheese

8 oz lasagna noodles

Set one tomato aside for later.

Peel and quarter remaining tomatoes then pulse them in a food processor until they are a sauce like consistency.

Saute onion and garlic in olive oil until tender.

Add tomatoes to onion and garlic, salt and pepper to taste and cook until sauce thickens, about 12-20 minutes.

Pour sauce into a bowl. Leave a small amount of sauce in the pan.

Mix ricotta cheese with egg.

Layer ingredients in this order noodles (I used regular noodles and did not boil them and they were fine,) ricotta, romano, mozzarella, tomato sauce. Repeat layers twice more, reserving 1 cup of mozzarella.

Slice remaining tomato on top.

Bake at 375 until sauce is bubbly and cheese is melted.

Top with remaining mozzarella and broil until cheese melts. This takes just a few minutes so watch it carefully.

I didn't think about it at the time but fresh basil would be a great addition to this dish.