Cherry Tomato and Zucchini Lasagna

The most fresh and simple farm ingredients, inspire the most beautiful & delicious dish! It is one of my favourite times of year on the farm as we have a bountiful harvest. This lasagna is as farm to table as you can get. It features our Roma tomatoes, cherry tomatoes, zucchini, Genovese basil, onions and garlic. It truly is summer at its best. The tomatoes are  pureed in a food processor for a fresh flavour. I recommend using a peeler  to slice the zucchini for even and thin slices. I promise you, this will become one of your favourite summer favourites.





12 ripe Roma tomatoes roughly chopped

3 tbsp olive oil

1 medium sweet onion, diced

4 garlic cloves, minced

1/3 cup fresh basil, thinly sliced + extra or garnish

1 tsp kosher salt

1 tsp fresh ground pepper

5 large zucchini, thinly sliced lengthwise

1 9 oz pkg. fresh lasagna noodles (6 large noodles)

3 cup mozzarella cheese, grated

1/3 cup parmigiano reggiano, grated + extra for garnish

1 cup yellow cherry tomatoes



To make sauce, place tomatoes in a food processor and puree. Set aside until ready to use.

In a large sauce pot, heat oil over medium heat. Add onions and garlic and sauté until soft and translucent, about 1-2 minutes. Pour in tomato puree and stir in salt and pepper. Let simmer for 6 minutes, remove from heat and stir in 1/3 cup of fresh basil.

Preheat oven to 375 F

To assemble lasagna, line the bottom of a rectangle baking pan with 1/2 cup of sauce, large enough to fit the lasagna noodles, about 9 inches in length. Top with a lasagna noodle and then a single layer of zucchini. Coat with more sauce and sprinkle with grated mozzarella cheese. Repeat layers ending with zucchini, sauce and a 1/4 cup of shredded mozzarella.  Top with cherry tomatoes and sprinkle with parmigiano. Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake for an additional 15 minutes. Increase oven to broil and bake until slightly brown and tomatoes have softened. Remove from oven and let stand for 10 minutes before cutting. Served topped with fresh basil and grated parmigiano.

SERVINGS 8-10 | PREP & COOK TIME 1.5 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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