The Best Fresh Tomato Lasagne-How to make the most of Fresh Tomatoes

Great fun, It's my turn to host Presto Pasta Nights this coming week.
Check out the site.

This blogging event was set up by Ruth from Once Upon A Feast 
People from all over the world, share their favourite Pasta Recipes.
She has been running this event for 5 years now.
So now its my turn to host I can't wait to see all the tasty delicacies that will arrive on my computer
So if you have a pasta dish you want to enter, send the link to me @ cajun(dot)moon(at)xtra(dot)co(dot)nz
Also cc your entry to  ruth (at) 4everykitchen (dot) com
You need to have it to me by Thursday April 12th, to be in this weeks event.

 

I found this recipe on an excellent blog site, called www.woodfiredkitchen.com
The blogger is called Don Hogeland and he comes from Seattle.
He is passionate about cooking on his wood fired outdoor oven
and has some excellent recipes and advice
Lots of really yummy things, to read about and try of course
This Fresh Tomato Lasagne really inspired me.
The Tomato season is at it’s peak here in New Zealand and what a wonderful way to use the tomatoes.

Our friend Mary was over, to set up my Easter Display, so I invited her to join us.
Isn't it great. The kids love it, particularly the little chocolate eggs. 

This lasagne is so delicious, four of us wolfed it down and could have “overeaten” more.
In fact I am going to make it again and freeze some, while the tomatoes are at their best.
Be interesting to see how it freezes
I will report back

Re the Mozzarella. I used Cows milk Fresh Mozzarella. It is half the price and to be truthful, with the flavour of ripe tomatoes…you have to have a magnificent palate to pick up the difference.
I used a Pyrex loaf tin to build this lasagne. Perfect for 4 people


1 kilo fresh tomatoes (outdoor if you can get them)
250 gms fresh Mozzarella
8 Barilla No cook lasagne Noodles
5 cups hot water 75C
2 tablespoons good olive oil
1 teaspoon dried oregano
3/4 sea salt


30 gms Parmesan Cheese finely grated


For the Bechamel Sauce
2 tablespoon butter
3 tablespoon flour + 1 teaspoon
1 cup milk
3/4 teaspoon sea salt
1/8 teaspoon finely ground white pepper
1 large egg

Melt the butter
Add the flour and stir well
Cook for about 5 minutes to cook out the raw taste of the flour
Meanwhile heat the Milk
When the roux has cooked out
Start adding the milk in about 4 stages
Beat well, as you add
If you do this you shouldn’t get lumps
If you do get lumps just whisk and all will be fine
Season to taste
Cover and set aside

Just before you are about to assemble the lasagne
Beat the egg and add a small amount of the sauce
Add it back to the pot and beat well, till mixed

Preheat the oven to 190C

Make the Béchamel Sauce
Slice the Mozzarella
Slice the tops and bottoms off the tomatoes and discard
(Or save to use in something else)
Cut the tomatoes into 1/4 inch slices

Put 5 cups of the hot water into a wide baking dish
and slip the noodles in one at a time .
Separate them or they will glue together,
swish them around a bit whilst they are soaking
Let Noodles soak for about 15 minutes

Build your Lasagne
First a layer of tomatoes
Drizzle with Olive oil, sprinkle with sea salt and oregano
Add a noodle
1/4 of the Mozzarella 

1/4 of the Béchamel Sauce
Sprinkle with Parmesan

Another noodle
Tomatoes
Drizzle with Olive Oil, salt and oregano
Continue the sequence with remaining noodles and filling
Finish with a layer of tomato drizzled with olive oil , salt and oregano ,

Bake at 190C for 40-45 minutes until Béchamel has puffed and the edges are bubbling
Let cool for at least 15 minutes before serving