Tomato and Mozzarella Gratin
I found this recipe in a cookbook of mine, 365 Recipes, and couldn't wait to try it. Caprese salad is big at my house, and this is similar, but with melty, sometimes browned cheese.
Other than boiling the noodles, it's as easy to put together as Caprese salad, and easy to make ahead. I like to feel that the nutrition in the tomato offsets the dense calories of the delicious cheese. It's girl math!
I accidentally cooked too many noodles the first time, so I just saved the extras in a baggie until I got the chance to make it again.
To the recipe:
Tomato and Mozzarella GratinServes 2
Ingredients5 oz. light lasagne sheets
4 Tbsp olive oil
10 ripe vine tomatoes (I used 3 -4 large tomatoes)
1 ball Mozzarella (4.5 oz)
1/2 bunch basil
Directions1. Break the sheets of lasagne into pieces (or use already broken pieces) and cook in plenty of boiling salted water with 2 Tbsp olive oil for 10 minutes. Sitr frequently so that the pieces do not stick together. Drain, run under cold water, and drain thoroughly.
2. Cut the tomatoes into slices about 3/4 inch thick. Cut the Mozzarella into slices. Arrange some of the pieces of lasagne in a greased gratin dish (about 10x8in.) Next arrange the tomatoes, Mozzarella, and then more lasagne on top so that they overlap. Arrange in layers until the dish is full or you run out of ingredients. Sprinkle with 2 Tbsp olive oil and season with salt and pepper.
3. Brown lightly in the oven, preheated to 430 degrees (fan oven 390 degrees) on the middle shelf for 12-15 minutes, or until cheese is bubbly and possibly browned. Tear some fresh basil leaves into pieces and sprinkle on the gratin before serving.
Enjoy while warm!
*Adapted from 365 Recipes, A Recipe a Day, by