Whole Tomato Lasagna
Indulge in our mouthwatering Whole Tomato Lasagna, where juicy whole tomatoes meet savory ground beef for a comforting classic. Layered with fresh herbs and creamy cheese, this dish is a crowd-pleaser that’s perfect for family dinners or cozy gatherings. Get ready to dive into cheesy goodness that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 garlic
- 2 onions
- Salt, pepper, oregano, fresh basil
- 5 tomatoes
🥩Meat & Seafood(1)
- 300g lean ground beef (0.66 lbs)
🥛Dairy & Eggs(1)
- 80g mozzarella cheese (2.82 oz)
🫙Pantry Staples(2)
- 70g lasagna sheets (2.47 oz)
- 1 tablespoon tomato paste (15 ml)
Nutrition (per serving)
Calories
317
Protein
25g
Carbs
26g
Fat
14g
👨🍳 Instructions
- 1
Cut the tomatoes and simmer with onions, garlic, and tomato paste for 7 minutes.
- 2
Remove the tomato skins, add ground beef and sauté.
- 3
Mash the tomatoes and add spices.
- 4
Halve the lasagna sheets, press them down, and simmer for about 20 minutes.
- 5
Add cheese and basil on top and simmer for another 5 minutes.
- 6
Enjoy without burning your mouth.
💡 Pro Tips
- ✓Simmer your tomato sauce for at least 45-60 minutes total (not 7 minutes) to reduce water content from ~95% to 85-88% and concentrate lycopene by 30%, developing deeper umami flavors through Maillard reactions.timing45-60 minutes total reduction
- ✓Blanch whole tomatoes in 212°F water for 30-45 seconds before shocking in ice water—this denatures pectins in the skin, allowing it to slip off without losing flesh, preserving ~15% more tomato matter than hand-peeling.technique212°F water, 30-45 seconds
- ✓Brown your ground beef separately at 350°F for 4-5 minutes before adding to sauce to render fat and trigger Maillard reactions, creating complex flavor compounds that won't develop if beef is simply simmered in liquid.timing350°F, 4-5 minutes
- ✓Use a 2:1 ratio of sauce to pasta sheets by weight (140g sauce per 70g sheets) because lasagna absorbs ~50% of its weight in liquid during cooking; too much sauce and layers dissolve into mush.ingredient2:1 sauce-to-pasta ratio
- ✓Shred your 80g mozzarella and distribute it evenly across layers (not just on top) to achieve 15-20% fat content throughout; this creates emulsification pockets that improve structural integrity and prevent the lasagna from collapsing during the final 5-minute simmer.technique15-20% fat distribution across layers
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Whole Tomato Lasagna
Indulge in our mouthwatering Whole Tomato Lasagna, where juicy whole tomatoes meet savory ground beef for a comforting classic. Layered with fresh herbs and creamy cheese, this dish is a crowd-pleaser that’s perfect for family dinners or cozy gatherings. Get ready to dive into cheesy goodness that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 garlic
- 2 onions
- Salt, pepper, oregano, fresh basil
- 5 tomatoes
🥩Meat & Seafood(1)
- 300g lean ground beef (0.66 lbs)
🥛Dairy & Eggs(1)
- 80g mozzarella cheese (2.82 oz)
🫙Pantry Staples(2)
- 70g lasagna sheets (2.47 oz)
- 1 tablespoon tomato paste (15 ml)
Nutrition (per serving)
Calories
317
Protein
25g
Carbs
26g
Fat
14g
👨🍳 Instructions
- 1
Cut the tomatoes and simmer with onions, garlic, and tomato paste for 7 minutes.
- 2
Remove the tomato skins, add ground beef and sauté.
- 3
Mash the tomatoes and add spices.
- 4
Halve the lasagna sheets, press them down, and simmer for about 20 minutes.
- 5
Add cheese and basil on top and simmer for another 5 minutes.
- 6
Enjoy without burning your mouth.
💡 Pro Tips
- ✓Simmer your tomato sauce for at least 45-60 minutes total (not 7 minutes) to reduce water content from ~95% to 85-88% and concentrate lycopene by 30%, developing deeper umami flavors through Maillard reactions.timing45-60 minutes total reduction
- ✓Blanch whole tomatoes in 212°F water for 30-45 seconds before shocking in ice water—this denatures pectins in the skin, allowing it to slip off without losing flesh, preserving ~15% more tomato matter than hand-peeling.technique212°F water, 30-45 seconds
- ✓Brown your ground beef separately at 350°F for 4-5 minutes before adding to sauce to render fat and trigger Maillard reactions, creating complex flavor compounds that won't develop if beef is simply simmered in liquid.timing350°F, 4-5 minutes
- ✓Use a 2:1 ratio of sauce to pasta sheets by weight (140g sauce per 70g sheets) because lasagna absorbs ~50% of its weight in liquid during cooking; too much sauce and layers dissolve into mush.ingredient2:1 sauce-to-pasta ratio
- ✓Shred your 80g mozzarella and distribute it evenly across layers (not just on top) to achieve 15-20% fat content throughout; this creates emulsification pockets that improve structural integrity and prevent the lasagna from collapsing during the final 5-minute simmer.technique15-20% fat distribution across layers