Cheesy Fresh Tomato Lasagna

• 7 whole Tomatoes, Divided Use
• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Small Onion, Diced
• 2 cloves Garlic, Minced
• 15 ounces, weight Ricotta Cheese
• 1 whole Egg, Slightly Beaten
• 5 ounces, weight Romano Cheese
• 16 ounces, weight Mozzarella Cheese
• 8 ounces, weight Lasagna Noodles
• Salt And Pepper, to taste

1. Set one tomato aside for later.
2. Core, peel and quarter remaining tomatoes then pulse them in a food processor until they are a sauce like consistency.
3. Saute onion and garlic in olive oil until tender.
4. Add the pureed tomatoes to onion and garlic, and salt and pepper to taste.
5. Cook until sauce thickens, about 12-20 minutes.
6. Pour sauce into a bowl.
7. Leave a small amount of sauce in the pan.
8. Mix ricotta cheese with egg.
9. Layer ingredients in this order: noodles (I used regular noodles and did not boil them ahead of time and they were fine), ricotta mixture, romano, mozzarella, tomato sauce.
10. Repeat layers twice more, reserving 1 cup of mozzarella for the top.
11. Then slice the remaining tomato on top.
12. Bake at 375F until sauce is bubbly and cheese is melted.
13. (This should take about an hour).

tomatoes, olive oil, onion, garlic, ricotta cheese, egg, romano cheese, mozzarella cheese, weight lasagna noodles, salt

Taken from tastykitchen.com/recipes/main-courses/cheesy-fresh-tomato-lasagna/ (may not work)