Green Tomato Lasagna Recipes

COLLARD GREEN LASAGNA

Steps:

• For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes.
• For the lasagna: Preheat the oven to 400 degrees F.
• Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
• Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs.
• Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm.

FRIED GREEN TOMATO LASAGNA

Steps:

• 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.

GREEN TOMATO LASAGNA

Steps:

• Prepare tomato sauce, set aside.
• In a small bowl combine milk, 1 egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Place the flour in a pie plate or shallow bowl. and bread crumbs in another pie plate.
• Dip tomato slices in flour; then dip the floured slices in the milk/egg mixture and immediately into the bread crumbs to coat.
• In a large skillet, heat the oil. Fry the tomato slices in hot oil until browned; drain on paper towels.
• In a medium bowl, combine cottage cheese, Parmesan cheese, the remaining egg, the remaining 1/4 teaspoons slat, and 1/4 teaspoons pepper.
• Heat oven to 350*F.
• In a 9" square baking pan, spread a thin layer of tomato sauce to coat bottom.
• Place one third of lasagna noodles, side by side, in a single layer over sauce to cover bottom of pan.
• Place half of fried tomatoes in a single layer over noodles; cover with a layer of sauce.
• Top sauce with another layer of noodles then evenly spread the cheese mixture over the noodles.
• Top cheese layer with remaining noodles and remaining fried tomatoes.
• Spoon remaining sauce over tomatoes and sprinkle with the mozzarella cheese.
• Place the baking pan on a cookie sheet. Bake 30-35 minutes or until cheese melts and sauce is bubbly.
• Cool in pan on wire rack 5 minutes. Serve immediately. Enjoy!

FRESH TOMATO LASAGNA

Steps:

• Slice off and discard ends of tomatoes; cut tomatoes into 1/2-inch/1cm thick slices. Stir together ricotta and Parmesan cheeses, egg, pinch of the salt and pepper and nutmeg.
• Spread about one-quarter of the oil on bottom of 13-x9-inch/3L baking dish. Lay 3 (or 4) noodles in a single layer, covering bottom; top with single layer of the tomato slices. Sprinkle with generous pinch of salt, half the garlic and half the basil; drizzle with one-third the remaining oil and spread half of the ricotta mixture on top. Repeat once with noodles, tomato slices, salt, garlic, basil, oil and ricotta mixture. Top with remaining noodles, tomato slices and oil; sprinkle with pepper to taste and mozzarella cheese, then drizzle wine (or water and lemon juice) over top. Cover with foil pierced with several vents.
• Bake in 400 degree F oven until tomatoes are roasted and the noodles are tender, about 1 hour. If there is more than about 1/4 cup liquid in pan, uncover and bake until liquid is reduced to about 1/4 cup, about 5 minutes. Let stand for 5 minutes before serving.

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

GREEN TOMATO PASTA SAUCE

Steps:

• Preheat oven to 300°F.
• Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
• In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
• Serve over hot cooked pasta and top with freshly grated Parmesan.