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“Bubbly with cheese and warm from the oven, this may become a family favorite! A great way to use green tomatoes. You may use the tomato sauce recipe provided or use your own or storebought. Feel free to add onion, garlic, peppers, etc. to get more veggies in. Adapted from Country Living magazine(August 1995).”
1hr 15mins

Ingredients Nutrition


  1. Prepare tomato sauce, set aside.
  2. In a small bowl combine milk, 1 egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Place the flour in a pie plate or shallow bowl. and bread crumbs in another pie plate.
  3. Dip tomato slices in flour; then dip the floured slices in the milk/egg mixture and immediately into the bread crumbs to coat.
  4. In a large skillet, heat the oil. Fry the tomato slices in hot oil until browned; drain on paper towels.
  5. In a medium bowl, combine cottage cheese, Parmesan cheese, the remaining egg, the remaining 1/4 teaspoons slat, and 1/4 teaspoons pepper.
  6. Heat oven to 350*F.
  7. In a 9" square baking pan, spread a thin layer of tomato sauce to coat bottom.
  8. Place one third of lasagna noodles, side by side, in a single layer over sauce to cover bottom of pan.
  9. Place half of fried tomatoes in a single layer over noodles; cover with a layer of sauce.
  10. Top sauce with another layer of noodles then evenly spread the cheese mixture over the noodles.
  11. Top cheese layer with remaining noodles and remaining fried tomatoes.
  12. Spoon remaining sauce over tomatoes and sprinkle with the mozzarella cheese.
  13. Place the baking pan on a cookie sheet. Bake 30-35 minutes or until cheese melts and sauce is bubbly.
  14. Cool in pan on wire rack 5 minutes. Serve immediately. Enjoy!

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