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Fried Green Tomato Lasagna

TOTAL TIME: Prep: 1-1/2 hours Bake: 15 min. YIELD: 6 servings.
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.

Ingredients

  • 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 shredded mozzarella cheese

Directions

  • 1. 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 13x9-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.

Nutrition Facts

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