INGREDIENTS

INSTRUCTIONS

Dip red tomatoes in boiling water for 30 seconds, then slip off  peels.
Chop both red & green tomatoes into 1/2" pieces. Heat 1 1/2  Tbls. oil
into heavy pan. Add garlic & saute' until fragrant, then  stir in
tomatoes. Cook, partially covered, over medium heat for 15-20  minutes,
until tomatoes have begun to soften. Remove from heat & stir  in bread
crumbs, salt & basil. Set aside. Cook lasagna noodles in  boiling water
for about 10 minutes. Meanwhile, mix ricotta with all  but 3 Tbls. of
the Parmesan & set aside. Drain noodles, then place in  a large bowl of
cold water to which 1/2 Tbls. oil has been added.  Smear a little of
the tomato sauce on the bottom of a 13*9" pan that  has been coated
with vegetable oil spray. Lay 3 lasagna noodles, side  by side, atop
the sauce. Spread half of the cheese mixture over  noodles, then top
with a third of the sauce. Sprinkle with black  pepper. Repeat layer
once. Top with remaining noodles & remaining  sauce. Sprinkle reserved
Parmesan cheese over top. Bake in 375 oven  for about 20 minutes or
until golden brown.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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