Free-Form Lasagna With Slow-Roasted Tomatoes And Pesto

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Los Angeles Times


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In season, this recipe is wonderful with heirloom tomatoes; otherwise use Roma tomatoes.

3/4 cup flour, plus more for dusting

1/2 cup plus 4 teaspoons olive oil, divided

1 egg

1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each


Freshly ground black pepper

1 cup whole-milk ricotta cheese

2 cloves garlic, plus 1/2 teaspoon minced garlic, divided

1 tablespoon minced parsley

2 cups basil leaves

2 tablespoons toasted pine nuts

1/4 cup grated pecorino Romano cheese

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