So, I was listening to the Splendid Table last Sunday night and the first caller asked about green tomatoes and what to do with them. Great question, I thought, as tomato season here is from, uh, September 20th – October 10th. We have a lot of tomatoes that did not turn red. I wore a fleece hat to work today — I think the tomato season is over. We have a number of Romas and Early Girls (small tomatoes) left clinging to our dying vine.

One of the dishes described was for a pasta with ricotta cheese, diced green tomatoes, lemon zest, garlic and pine nuts. That sounds fabulous but, looking in the cabinet, I spied some lasagna noodles and decided to give that a try. Below isn’t an exact recipe, just an overview of what I did. More fiddling is encouraged. I used a 9 X 9 . . . → Read More: Experiment: Green Tomato & Mushroom Lasagna