tomato pesto ricotta lasagna
Throw down those end-of-summer tomatoes in this bright, savory, rich lasagna that's a sea breeze to make any night of the week.
Ingredients
- 6 cups cherry tomatoes
- 6 cloves garlic
- 2 shallots
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh rosemary, chopped
- 3 tbsp balsamic vinegar
- 2 tsp chili powder
- 1 cup fresh basil
- 1-2 tsp brown sugar, packed
- 15 oz whole milk ricotta cheese
- 1/2 cup basil pesto, homemade or store bought
- 1 egg, lightly beaten
- 1 1/2 cups part-skim mozzarella, shredded
- 1/3 cup fresh parmesan, grated
- 1 box no-boil lasagna noodles
Instructions
- Preheat oven to 425 degrees.
- In a large casserole dish or on a parchment-lined baking sheet, toss the tomatoes, garlic, shallots, oregano, rosemary, balsamic vinegar, chili powder, basil, and a heavy pinch of salt and pepper. Roast 20-25 minutes until juicy and burst. Remove. Reduce the oven temperature to 375 degrees.
- Add the tomatoes and about half of the juices to a blender along with 1 tsp sugar. Whiz until smooth. If needed, add additional 1 tsp sugar and more salt and pepper until the sauce tastes to your liking.
- In a large bowl, stir together ricotta, pesto, 1/2 cup of the mozzarella, and the egg.
- Grease a 9 x 13 inch casserole dish with oil. Pour 1/3 of the tomato sauce on the bottom and swirl to spread. Layer 4-5 noodles on top. Spread 1/3 of the ricotta mixture. Pour another 1/3 of the sauce overtop and add 4-5 more noodles. Spread ricotta. Pour remaining sauce on top, 4-5 more noodles, and spread the remaining ricotta. Sprinkle with the mozzarella and parmesan.
- Cover the dish with foil. Bake 30 minutes, then remove the foil and bake for 15 minutes uncovered until the cheese is bubbly and melty. Rest for 10 minutes. Serve with fresh basil, as desired.