Summer Skillet Lasagna with Ripe Tomatoes

Perfectly ripe tomatoes are now being picked and shared from local gardens. I love toasting a slice of rosemary and sea salt bread in the oven. I take out the crunchy bread, top it with a slice of fresh tomato. Sprinkle the tomato with salt and sugar, add mozzarella cheese on top and bake until bubbly and brown. Usually it gets garnished with homemade pesto or some basil leaves. I could make an entire meal out of it.

Lasagna is another favorite way to use tomatoes and basil. This skillet lasagna created by Laura Wright is a lighter version full of summer flavors. Roma tomatoes, spinach, riccotta, basil…nothing could be better.


{Photo used with permission by Laura Wright }.