Lazy Summer Tomato Sauce
My daughter has been working at a produce stand for the past 4 summers. As a result she frequently comes home with baskets of over-ripe tomatoes impatient to be used. Mind you, I'm not complainin...
I threw this lasagna together as a way to use my fresh tomato sauce because frankly, I ran out of jars. Using what I had on hand, I layered the sauce with the no-boil noodles, which I think make a firmer, denser, lasagna than the traditional noodles, which always seem a tad slippery and watery for some reason. But you can certainly use them here. I had some fontina, a terrific melting cheese, some leftover fresh ricotta, feta and the beautiful and oh so flavorful aged French Comte cheese (from a recent trip to France). The great thing about lasagna is that you can throw what seems like disparate cheeses into it for a brand new flavor.
Ingredients
- 8 cups Fresh Tomato Sauce
- 1 12-ounce package no-cook lasagna noodles (about 12 noodles)
- 12 ounces fresh ricotta or whole milk ricotta
- 4 ounces fontina cheese
- 4 ounces feta cheese
- 4 ounces Comte (or gruyere) cheese
- 2 ounces Romano cheese
- Fresh basil
Preparation
- Spread a cup of sauce in bottom of 9×13-inch pan. Top with 4 uncooked lasagna noodles. Top with ricotta, feta and half of fontina cheese and 2 cups sauce and basil. Repeat with noodles, fontina cheese and sauce. Top with noodles, sauce and Comte and Romano cheese.
- Place in fridge up to 8 hours or bake immediately at 375F for 45 minutes or until bubbly and done.
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