mediterranean · lunch

Totally Fresh Tomato Lasagna

Name: Totally Fresh Tomato Lasagna
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 tablespoons butter; 1 large egg; 3 teaspoons Tablespoons+ 1 flour; 8 ounces fresh mozzarella; 1/8 teaspoon finely ground pepper; 1 cup milk; 2 tablespoons good olive oil; 1 teaspoon dried oregano; 8 no-boil lasagna noodles; 1 ounce grated parmesan; 1.5 teaspoon salt; 2 pounds fresh ripe tomatoes; 5 cups water

“Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Totally Fresh Tomato Lasagnan at home. This recipe makes 4 servings with 541 calories, 25g of protein, and 31g of fat each. For $2.22 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of no-boil lasagna noodles, water, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Foodista. It works well as a rather inexpensive main course. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Similar recipes are Fresh-Tomato Lasagna, Garden-Fresh Lasagna, and Fresh Vegetable Lasagna.”

total: 1 h 15 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter2 tbsp
Egglarge1 large
Flour3 tsp
Mozzarella8 oz
Ground pepper0.13 tsp
Milk1 cup
Olive oil2 tbsp
Oregano1 tsp
No-boil lasagna noodles8
Parmesan1 oz
Salt1.5 tsp
Tomatoes2 lb
Water5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	405 kcal
Protein	19.7 g
Fat	29.2 g
of which saturates	14.8 g
Carbohydrate	14.2 g
of which sugars	9.1 g
Fibre	3.2 g
Salt	3.4 g

Worked out from the 96% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 1 h 15 min

1
Preheat oven to 375.Start the bechamel sauce and do the next steps (4-
2
at the same time you're working on it. Ideally, by the time you've finished the bechamel all the components of the lasagna will be ready.To make the béchamel sauce: melt butter in a quart-sized saucepan over medium heat. Once the butter is barely melted add flour and whisk with a wooden spoon.
3
Add a few tablespoons of milk, mix it in, and then add a few more. Now add small amounts of milk, an ounce or two at a time, and let the milk get hot before you work it into the roux. Be sure the previous batch is fully incorporated and the sauce is smooth before you add more milk. Once you have successfully added all the milk and the sauce is hot and smooth, add the salt and pepper. Cover tightly with a lid and set aside until ready to use.Slice 8 ounces of mozzarella into inch pieces and sprinkle lightly with salt.Slice the tops and bottoms off of the tomatoes and discard or reserve for another use.

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