GREEN TOMATO LASAGNA

Green Tomato Lasagna image

Bubbly with cheese and warm from the oven, this may become a family favorite! A great way to use green tomatoes. You may use the tomato sauce recipe provided or use your own or storebought. Feel free to add onion, garlic, peppers, etc. to get more veggies in. Adapted from Country Living magazine(August 1995).

Provided by Sharon123

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 24

Previous Next

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
1 medium onion, chopped
2 tablespoons red wine
1/2 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
tomato sauce
3 tablespoons milk
2 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup all-purpose flour
2 cups french breadcrumbs
2 lbs medium green tomatoes (cut into 1/4 inch slices)
2 tablespoons olive oil
1 (16 ounce) container cottage cheese
2 tablespoons parmesan cheese, grated
1 (16 ounce) package lasagna noodles, cooked
8 ounces shredded mozzarella cheese

Steps:

Prepare tomato sauce, set aside.
In a small bowl combine milk, 1 egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Place the flour in a pie plate or shallow bowl. and bread crumbs in another pie plate.
Dip tomato slices in flour; then dip the floured slices in the milk/egg mixture and immediately into the bread crumbs to coat.
In a large skillet, heat the oil. Fry the tomato slices in hot oil until browned; drain on paper towels.
In a medium bowl, combine cottage cheese, Parmesan cheese, the remaining egg, the remaining 1/4 teaspoons slat, and 1/4 teaspoons pepper.
Heat oven to 350*F.
In a 9" square baking pan, spread a thin layer of tomato sauce to coat bottom.
Place one third of lasagna noodles, side by side, in a single layer over sauce to cover bottom of pan.
Place half of fried tomatoes in a single layer over noodles; cover with a layer of sauce.
Top sauce with another layer of noodles then evenly spread the cheese mixture over the noodles.
Top cheese layer with remaining noodles and remaining fried tomatoes.
Spoon remaining sauce over tomatoes and sprinkle with the mozzarella cheese.
Place the baking pan on a cookie sheet. Bake 30-35 minutes or until cheese melts and sauce is bubbly.
Cool in pan on wire rack 5 minutes. Serve immediately. Enjoy!

Nutrition Facts : Calories 849.4, Fat 27.1, SaturatedFat 9.4, Cholesterol 108.3, Sodium 1341.1, Carbohydrate 111.9, Fiber 8.9, Sugar 13.8, Protein 40.2