Caprese Summer "Lasagna": To die for!

This recipe was inspired by a recent trip to New Hope, PA where Ben and I visited our favorite Italian store on the planet! So worth doing. It's a lighter version of lasagna.

Ingredients
1 Box of a Shaped Pasta (Shells, bowtie, Penne, cannelloni, just not noodles)
12 TBSP Pesto Sauce
3 Medium Tomatoes
1 Small Yellow Onion
S&P
Balsamic Vinegar
1 Wedge Parmesan cheese
3 TBSP Breadcrumbs

1.) Preheat your oven to 400F. In a small skillet begin heating olive oil. Dice your onion and put it in the pan to saute.

2.) Cook your pasta. Follow the directions on the back of your pasta box. Slice your tomatoes so they are in circles. Salt & pepper one side of your tomatoes.

3.) Once your pasta is cooked, drain it and stir in olive oil to keep it from sticking to itself. Take your tomato slices and let them sit in the balsamic vinegar.

4.) In your baking pan, drizzle olive oil on the bottom. Layer pasta, tomatoes, cheese, pesto. Repeat until you run out of tomatoes. Top with remaining pasta and cheese. Drizzle olive oil and balsamic vinegar on top.

Sprinkle breadcrumbs on top.

5.) Into the oven at 400 for 25 minutes.