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Fried Green Tomato Lasagna

 Fried Green Tomato Lasagna
My family likes lasagna, so I usually make it once a week. This variation is one I created to use tomatoes that aren't quite ripe yet. My family and friends love it.
6-8 ServingsPrep: 1-1/2 hours Bake: 15 min.


  • 4 large ripe tomatoes, peeled and chopped
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons sugar
  • 2 tablespoons Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 5 tablespoons butter, cubed
  • 4 large green tomatoes, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 6 tablespoons grated Parmesan cheese
  • 2 cups (8 ounces) shredded mozzarella cheese


  • In a large saucepan, combine the first seven ingredients. Bring to a
  • boil over medium heat. Reduce heat; cover and simmer for 1 hour,
  • stirring occasionally. Remove from the heat; set aside. In a large
  • skillet over medium heat, melt the butter. Dip green tomato slices
  • in flour; brown in skillet on both sides. Remove to paper towels to
  • drain. Spoon 3/4 cup tomato mixture into a greased 13-in. x 9-in.
  • baking dish. Top with a third of the green tomatoes; sprinkle with 2
  • tablespoons Parmesan cheese. Repeat layers twice. Top with remaining
  • tomato mixture and mozzarella cheese. Bake, uncovered, at 350°
  • for 15-20 minutes or until cheese is melted and sauce is bubbly. Let
  • stand 5 minutes before serving. Yield: 6 servings.

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Fried Green Tomato Lasagna (continued)

Nutritional Facts: 1 serving (1 each) equals 255 calories, 15 g fat (9 g saturated fat), 44 mg cholesterol, 393 mg sodium, 22 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.