Lasagna isn’t a dish we typically associate with freshness, but there is a way to brighten up the classic by starting with uncooked, peak-season tomatoes and adding in ricotta, fresh herbs, and leafy greens. Make this recipe at the moment tomatoes are at their most delicious, and then store it for when you need something comforting with a glimmer of summer thrown in.
Roughly chop 2 of the tomatoes, and thinly slice the remaining 2. In a blender, combine the chopped tomatoes, 1 cup of the basil, 1 Tbs. of the oregano, the garlic cloves, and a dash of salt. Blend until combined.
In a 2-qt. rectangular oven-safe baking dish (or across multiple small dishes), layer your lasagna: Add a thin layer of the tomato sauce to the bottom of the dish. Add a layer of 6 noodles, breaking to fit, then top with another layer of tomato sauce, and half of the ricotta, tomato slices, basil, oregano, and spinach. Season the layer with salt, and then repeat. Top with the remaining noodles and tomato sauce. Sprinkle the top with Parmesan cheese. (If at any point you want more or less of one element— like a bit more ricotta or a bit more herbs—feel free to add as you see fit.)
Cover the lasagna tightly with foil, making sure there is as little air as possible, and freeze.
Preheat the oven to 350°F. Bake the frozen lasagna, covered in foil, until a knife pierces all the way through easily, 1 to 1-1/2 hours. Let stand 10 minutes before serving.
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