Layered Tomato Pasta with Feta Cheese
- Vegetable recipes
- Kid-friendly
- Peanut free
- Low calorie
Ingredients
- 3 lbs (1.5 kg) tomatoes
- 1/3 cup (75 mL) extra-virgin olive oil (approx)
- 9 or 12 lasagna noodles
- Salt
- 1/2 cup (125 mL) chopped flat-leaf parsley
- 1 tsp (5 mL) dried oregano, crumbled
- 8 oz (250 g) Feta cheese, crumbled
- Black pepper
Preparation
Trim off ends of tomatoes; slice tomatoes into 1/2-inch (1 cm) thick slices.
Spread about one-quarter of the oil on bottom of 13- x 9-inch (3 L) glass baking dish. Lay 3 or 4 noodles in single layer to cover bottom; top with layer of tomato slices. Sprinkle with generous pinch salt, half of the parsley and one-third of the oregano. Top with half of the cheese; sprinkle with pinch pepper and another quarter of the oil. Repeat layering once.
Top with remaining pasta, remaining tomato slices and remaining oil; sprinkle with salt and remaining oregano. Unless tomatoes are very juicy, sprinkle with 2 tbsp (30 mL) water. Cover with foil; cut several vents in top.
Bake in 400F/200C oven until tomatoes are roasted and noodles are tender, about 1 hour. (If there is still too much liquid, uncover and bake until liquid evaporates, 2 to 5 minutes.) Let stand for 5 minutes.
Makes 8 servings.
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