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Orange & Blush Heirloom Tomato & Cheese Lasagna

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catherine louise schubert creative-in-residence orange and blush heirloom tomatoes quick and easy vegetarian
60 mins
Serves 2
Vegetarian

Enjoy flavor and simplicity in this lasagna made for two. Creative in Residence Catherine Louise Schubert uses Orange and Blush Heirloom Tomatoes for a bright take on a comfort classic. Using fresh lasagna noodles saves you quite a bit of time, but you could always use dried if you prefer.

  • Step 1

    Warm the olive oil in a pan and add the red onion and garlic, when softened add the tomatoes, bay leaf, thyme, crushed red pepper and salt. Cook this mixture slowing for about 20 minutes.

  • Step 2

    Mix the ricotta with the chopped fresh parsley and basil.

  • Step 3

    Cut the lasagna noodles to fit the pan that you are using if doing individual lasagnas.

  • Step 4

    Place a small amount of sauce on the bottom of the pan that you are using, top with a lasagna noodle. Top this layer with a bit more sauce and half of the grated parmesan and mozzarella. Top the next layer with the ricotta and herb mixture. The last layer will be them remaining sauce with parmesan and mozzarella.

  • Step 5

    Cover with foil and cook in the oven at 350 degrees for 30 minutes. Uncover for the last 5 minutes to brown.

Ingredient list

  • 1
    16 oz. jar Orange & Blush Heirloom Tomatoes
  • 1/4
    red onion, chopped
  • 2
    cloves of garlic, chopped
  • 2
    Tbsp. extra virgin olive oil
  • 1
    bay leaf
  • 1
    tsp. fresh thyme, chopped
  • crushed red pepper, to taste
  • salt & pepper
  • 1
    package fresh lasagna noodles, about 1/2 pound
  • 1
    cup ricotta cheese
  • 1/2
    cup Parmesan, grated
  • 6
    oz. mozzarella, grated
  • 1/4
    cup parsley, roughly chopped
  • 1/4
    cup basil, roughly chopped