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Roasted Green Tomato Lasagna

Roasted Green Tomato Lasagna What can I do with those straggler tomatoes that will not turn red before the first frost? Well this is one delicious way of serving them. This lasagna uses no stringy mozzarella, yet holds together nicely and has a lovely roasted flavor. Use a good homemade sauce for best results!

Serves 5-6.


  • 2 Tbsp olive oil
  • 8-10 medium green tomatoes, thickly sliced (1/2 inch)
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 8 ounces Queso Panela or any mild melting cheese
  • 1/2 c grated Asiago, Parmesan or Romano cheese
  • 6 oz silken tofu, soft or firm or any plain tofu
  • 2 eggs, lightly beaten
  • 1/4 c minced parsley
  • 2 cloves garlic, grated
  • 1 Tbsp onion powder
  • 6 c marinara or pasta sauce
  • 12 oven ready lasagna noodles


  1. Preheat oven to 400 degrees F. Brush 1 tablespoon of the olive oil on 1-2 large baking sheets. Place the sliced tomatoes in an even layer on the baking sheet(s). Drizzle with remaining oil and sprinkle with the brown sugar, salt and pepper. Roast 20 minutes. Remove tomatoes and turn oven down to 350 degrees F.
  2. Crumble or shred the cheese into a large bowl. Add tofu, grated cheese, eggs, parsley, garlic, and onion powder. Use hands to knead this mixture until it binds together and is fine and uniform in texture.
  3. In a 13 x 9 x 2 inch baking dish, ladle a cup of the marinara sauce and spread it around. Place 3 of the noodles side by side in the dish. Add 1/3 of the cheese mixture. Set aside some roasted green tomato for the top and place 1/3 of the remaining roasted tomatoes on the cheese layer. Top with another cup of sauce.
  4. Repeat layer of noodles, cheese mixture, tomatoes and sauce twice. Add another layer of the noodles and pour the remaining sauce over everything. Arrange the extra roasted tomatoes that were set aside on top. Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes. Serve hot with a green salad.

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