Make a Mean Farm Fresh Lasagna

This weekend I decided to walk to my local farmers market to collect some produce. If you don't already know, farmers markets showcase a mecca of locally grown farm fresh fruit, veggies, flowers, meats and bread. I recommend grabbing some of the following ingredients from your local farmers market - but your neighborhood Safeway isn't a bad idea either.

3 fist size bundles of fresh basil
4 heirloom tomatoes
1 66 0z of pasta sauce
1 box of lasagna pasta
1 lb. mozzarella
1 12 inch baking pan

Boil the pasta for 15 minutes. Make sure to add a decent quarter cup of olive oil to the boiling water. The pasta will stick otherwise and it will be impossible to separate without ripping. Keep an eye on this and stir frequently to keep the noodles separate.

Preheat the oven to 400 degrees.

Next, slice the tomatoes in half. Gently squeeze the seeds and excess juice from the tomatoes out. Then slice them about 3 cm thick from top to bottom. This is fairly thin; they should be translucent but shouldn't dissolve when picked up.

Onto the pasta sauce: pick anyone you like. I'm a fan of the 66 oz Ragu Traditional Style. Simmer a little more than half of the jars contents on low heat in a saucepan for about ten minutes.

After washing and drying the basil, pluck the leaves off and set aside.

I buy the shredded mozzarella to save time, but if you must buy a block to save some change, grate it fine. It will melt faster and distribute evenly throughout the layers.

Once the pasta is flexible:

1. Drain the boiling water and rinse noodles with cold water.
2. Spread a thin layer of sauce, covering the bottom of the pan. This will lubricate the pan and prevent the pasta from sticking.
3. Lay down 3 - 4 pasta sheets to cover the bottom of the pan.
4. Cover the pasta with a medium layer of sauce.
5. Lay down one or two layers of the basil leaves depending on how leafy you like it.
6. Place one layer of tomato slices over the leaves, overlapping them one half at a time.
7. Lastly, sprinkle a generous layer of mozzarella over the tomatoes.
8. Repeat steps 2 -7 until the layers are flush with the lip of the pan.
9. Cover the top layer with the rest of the sauce and mozzarella.
10. Cover the pan with aluminum foil.
11. Place pan at the center of the 400 degree oven.
12. Cook for 40 minutes.
13. Let sit for 10 minutes to cool, then slice.

Bon Apetito!