1 lb Red tomatoes
1 lb Green tomatoes
2 tb Olive oil, divided
2    Minced garlic cloves
2 tb Dry bread crumbs
1/4 ts Salt
1/2 c  Shredded fresh basil leaves
9    Lasagna noodles
1    Container (15oz) light
Ricotta cheese
2/3 c  Freshly grated Parmesan
Cheese
Black pepper

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.