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Fried Green Tomato Lasagna

By: Alice Colgan Reitz

"My family likes lasagna, so I usually make it once a week. This variation is one I created to use tomatoes that aren't quite ripe yet. My family and friends love it."

Rate/Review | Read Reviews (9)

Prep Time:
1 Hr 30 Min

Cook Time:
15 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 large ripe tomatoes, peeled and chopped
1 (6 ounce) can tomato paste
2 tablespoons sugar
2 tablespoons Italian seasoning
1 garlic clove, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
5 tablespoons butter or margarine
4 large tomatoes, cut into 1/4 inch slices
1/2 cup all-purpose flour
6 tablespoons grated Parmesan cheese
2 cups shredded mozzarella cheese

Directions

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 13-in. x 9-in. x 2 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 degrees F for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving.