Active Time
30 Mins
Total Time
1 Hour
Yield
Serves 8 (serving size: 1 piece)
Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

How to Make It

Step 1

Preheat oven to 375°F. Stir together ricotta, eggs, 1/4 cup basil, 2 teaspoons garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Step 2

Remove and discard seeds from one-third of the tomato slices. (If tomatoes are particular seedy or juicy, remove seeds from one-half of the tomatoes.) Combine all tomato slices, 1/4 cup oil, vinegar, remaining 2 teaspoons garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl; toss gently to combine.

Step 3

Coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Arrange one-third of the tomato slices in a single layer on bottom of baking dish; top with 3 lasagna noodles. Spread ricotta mixture evenly over noodles; top with 3 lasagna noodles. Arrange one-third of the tomato slices in a single layer over noodles, and top with remaining 3 noodles. Arrange remaining tomatoes over top, shingling if necessary. Pour any tomato juices from bowl evenly over lasagna. Cover baking dish with foil, and bake at 375°F for 15 minutes.

Step 4

Meanwhile, place bread in a food processor; pulse until coarse crumbs form, 4 to 5 times. Heat remaining 2 tablespoons oil in a large skillet over medium. Add breadcrumbs; cook, stirring often, until toasted, 3 to 4 minutes. Transfer to a medium bowl; cool 5 minutes. Add cheese and remaining 1/4 cup basil; toss.

Step 5

Remove lasagna from oven; remove foil. Sprinkle breadcrumb mixture over lasagna. Return dish to oven; bake at 375°F until top is browned, about 10 minutes.

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