Makes 4 Servings
6 Lg Fresh Tomatoes
8 Oz Fresh Mozzarella
6 Oz Fresh Whole Milk Ricotta
1/2 Cup Shredded Italian Blend Cheese
2 Tbsp Buon Appetito
1 Box No-Boil Lasagna Noodles
Begin by soaking your sheets of pasta in very hot water for 15 minutes to allow them to soften up a bit. I did mine in batches so they don't stick together.
Preheat the oven to 350º.
Rinse your tomatoes and cut off both ends. Then cut them into 1/4” slices.
Cut your fresh mozzarella into 1/4” slices.
In a small bowl, add the ricotta and the egg with 1 tbsp of Buon Appetito. Mix well.
Let us start the layering process…
In a small rectangular dish (I used a 8x6 glass dish), add your first layer of 3 sheets of pasta.
Spread a 1/4 of the ricotta mixture on top.
Next add 6-8 slices of fresh tomato.
Add pieces of the fresh mozzarella.
Finish the layer by adding a small amount of shredded cheese and a pinch of Buon Appetito.
Continue until you have completed 3 full layers and final layer of ricotta, tomato, cheese and Buon Appetito.
Bake for about 20-30 minutes until dish is heated through, let sit for 10 minutes to allow cheese to cool and set up.