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Honey-Roasted Tomato Lasagna

The perfect balance of sweet, savory, and comforting.

Lasagna is always a go-to dish to make when I have a long week ahead. With election week occurring, there is nothing more that I want on my plate than something comforting and nourishing.

Lasagna Sheet Layer:

1 (9 oz) Box of Oven-Ready Lasagna

Honey Roasted Tomato Layer:

1 Cup Cherry Tomatoes - Sliced

1 Tbsp of Honey

3 Tbsp of Olive Oil

1 Tbsp of Minced Garlic

Pinch of Salt & Pepper

Preheat oven to 400°F. Slice cherry tomatoes in half. Place on a lined baking sheet cut side up. Drizzle the honey and olive oil. Add minced garlic, salt, and pepper. Bake the tomatoes for 20 minutes.

Tomato Sauce Layer:

1 Tbsp of Olive Oil

1 Tbsp of Minced Garlic

1/4 Cup Fresh Basil

2 Cups Canned Diced Tomatoes

Pinch of Salt, Pepper, Italian Spice & Red Pepper Flakes

1 Cup of Spinach

Splash of Red Wine

Heat olive on in a pot on medium-high heat. Add garlic and basil. Once the garlic is golden brown, add diced tomatoes. Add seasonings and spinach; once the spinach cooks-down turn the heat down to simmer. Simmer for 15 minutes. Add a splash of wine before removing it from the heat.

Ricotta Layer:

1 & 1/2 Cup of Ricotta

1 Egg

1 Tbsp of Minced Garlic

Pinch of Salt & Pepper

Combine ricotta, egg, garlic, salt, and pepper in a mixing bowl.

Mozzarella Layer:

8 oz of Mozzarella


Preheat oven to 375°F. Assemble lasagna by first adding a layer of tomato sauce. Next, add the oven-ready lasagna sheets. Next, add more tomato sauce. Afterward, add the ricotta. Followed by shredded Mozzarella. Lastly, add the honey-roasted tomatoes. Repeat these steps and create at least three layers.

Bake for 25 minutes. Broil for 2-4 minutes or until the top of the lasagna turns golden brown.

Allow lasagna to rest for about 8 minutes before serving.

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