Instructions: Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop both red & green tomatoes into 1/2" pieces. Heat 1 1/2 Tbls. oil into heavy pan. Add garlic & saute until fragrant, then stir in tomatoes. Cook, partially covered, over medium heat for 15-20 minutes, until tomatoes have begun to soften. Remove from heat & stir in bread crumbs, salt & basil. Set aside. Cook lasagna noodles in boiling water for about 10 minutes. Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside. Drain noodles, then place in a large bowl of cold water to which 1/2 Tbls. oil has been added.

Smear a little of the tomato sauce on the bottom of a 13*9" pan that has been coated with vegetable oil spray. Lay 3 lasagna noodles, side by side, atop the sauce. Spread half of the cheese mixture over noodles, then top with a third of the sauce. Sprinkle with black pepper. Repeat layer once. Top with remaining noodles & remaining sauce. Sprinkle reserved Parmesan cheese over top. Bake in 375 oven for about 20 minutes or until golden brown.

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