Lasagne with Fresh Tomato Sauce, Basil and Mozzarella; the update

Mon mari wanted me to tell you that he had to cut, rout, sand, glue and nail over 250 pieces of wood to make the drawers and doors for this cabinet.


I think he intended that statement to excuse the fact that it isn’t done.

It’s almost done….

The doors need to be hung and it needs to be painted.  It just has the primer on now.

We had enough knobs so I was thrilled about that.  They’re crystal and we’ve had them for years.  Everytime we move we take them off and take them with us (replacing them with cheaper ones).

Another day or two I’m told, and it will be done.

I can live with that….

Especially when I still have enough red Roma tomatoes to make this.

This is a light lasagne.


And it’s simple: only 5 ingredients.

It doesn’t have the usual Béchamel sauce, lots of shredded cheese or meat….

Just fresh tomato sauce, fresh mozzarella and fresh basil.

Lots and lots of fresh basil.

It doesn’t look like much – not at all like ooey, gooey lasagne.

It’s not a meal, but a first course or side dish.

But, in my humble opinion, it’s far and away the best I make.

It tastes like summer.

Lasagne with Fresh Tomato Sauce and Basil

Lasagne with Fresh Tomato Sauce, Basil and Mozzarella

8 no-cook lasagne noodles
16oz (450gr) fresh, Roma tomatoes
1 large, ripe tomato
1 ball fresh mozzarella
lots of fresh bail leaves
1/2 cup Parmesan, freshly grated

Peel the Roma tomatoes and purée. (The sauce will be quite pink.)
Soak the noodles in hot tap water for 3 minutes.
Slice the mozzarella as thinly as possible, then tear into chunks.
Slice the regular tomato as thinly as possible.
Reserve half of the tomato sauce for the top.  Divide the rest between the following layers:

In an 8 or 9 inch square baking dish, alternating the direction of the noodles:

tomato sauce
2 noodles
1/2 the mozzarella
1/3 basil leaves
tomato sauce
2 noodles
sliced tomato, overlapping as needed
1/3 the basil leaves
2 noodles
1/2 mozzarella
1/3 basil leaves
tomato sauce
2 noodles
remaining half of the tomato sauce

Cover and bake, 400F (200C) for 20 minutes.  Remove, uncover and sprinkle with Parmesan.  Return and bake 5 minutes longer.  Remove, let rest 5 minutes before cutting.

I got the idea for soaking the no-cook noodles in hot water from a blog I read regularly….

But I can’t remember which blog…. So, thank you for the great idea – you know who you are ;-))

Soaking them, in this dish, compensates for their not being a lot of other liquids or the usual Béchamel sauce.  It also helped them to bake more quickly.

8 thoughts on “Lasagne with Fresh Tomato Sauce, Basil and Mozzarella; the update”

  1. This looks quite tasty and not the usual “heavy as a brick doorstop” lasagne I’m unfortunately too used to. Also, I like how you contrast the five ingredients with the 250 pieces of wood in the article — funny. Are you saying something about guys v gals? Because ma femme always laughs at the number of instruments I use when cooking: “you need 47 tools to make toast,” she says. And I say, “but it’s the best toast you ever ate, right?”

  2. I’ve just finished reading all your posts from 2006 on. What a treat! My favorite subjects: home improvement, French culture and food. Kudos to your mari. His work is stunning. Keep up the good work and great photos.
    jubilada en Mexico

  3. Tikipundit, but I bet it’s good toast….
    Meredith, the pre-soaking really worked well.
    Val, it lets the flavors really come through – but I only make it late summer.
    Joanne, I’m a big fan of eat more / less guilt!
    Manningroad, thank you – you’ll like this – in a few more months ;-))
    Jubilada, Wow! Thank you so much…. You really did that? I’ll pass on the kind words to mon mari.
    mma shirts, – thanks… It was good”

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