Tomato Gratin Lasagna

This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes. We call to squeeze out the seeds from one-third of the tomato slices; this keeps the final lasagna from being too watery and is a step well worth taking. You wouldn’t want to remove all the seeds, as some tasty tomato-garlic juice is a good thing to have in the bottom of the baking dish. Just be sure to serve with crusty bread so none of the juices go to waste. This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic-a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes. We call to squeeze out the seeds from one-third of the tomato slices; this keeps the final lasagna from being too watery and is a step well worth taking. You wouldn’t want to remove all the seeds, as some tasty tomato-garlic juice is a good thing to have in the bottom of the baking dish. Just be sure to serve with crusty bread so none of the juices go to waste.

1 (15-oz.) container part-skim ricotta cheese

2 large eggs, lightly beaten

½ cup chopped fresh basil, divided

4 teaspoons grated garlic, divided

1 ¼ teaspoons kosher salt, divided

¾ teaspoon black pepper, divided

4 pounds firm globe and beefsteak heirloom tomatoes (about 5 large), cored and cut into ½-in.-thick slices

6 tablespoons extra-virgin olive oil, divided

1 tablespoon white wine vinegar or red wine vinegar

Cooking spray

9 no-boil lasagna noodles (such as Barilla), divided

2 ounces whole-grain bread, torn into pieces

2 ounces Parmigiano-Reggiano cheese, grated (½ cup)

Directions at cookinglight.com

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