My family likes lasagna, so I usually make it once a week. This variation is one I created to use tomatoes that aren't quite ripe yet. My family and friends love it.

Ingredients

• 4 large ripe tomatoes, peeled and chopped
• 1 can (6 ounces) tomato paste
• 2 tablespoons sugar
• 2 tablespoons italian seasoning
• 1 garlic clove, minced
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 5 tablespoons butter, cubed
• 4 large green tomatoes, cut into 1/4-inch slices
• 1/2 cup all-purpose flour
• 6 tablespoons grated parmesan cheese
• 2 cups shredded mozzarella cheese

Directions

1. In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove from the heat; set aside. In a large skillet over medium heat, melt the butter. Dip green tomato slices in flour; brown in skillet on both sides. Remove to paper towels to drain. Spoon 3/4 cup tomato mixture into a greased 13x9-in. baking dish. Top with a third of the green tomatoes; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining tomato mixture and mozzarella cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving.