Roasted Tomato And Escarole Lasagna

  1. Place ricotta in fine sieve set over bowl.
  2. Slice tomatoes crosswise into thirds. Place on parchment paper-lined rimmed baking sheet; sprinkle with 2 tbsp (30 mL) of the oil, 1/2 tsp (2 mL) of the salt and pepper. Roast in 450u0b0F (230u0b0C) oven until beginning to brown slightly at edges, about 45 minutes.
  3. Meanwhile, in large pot of boiling salted water, boil noodles until tender but firm, about 12 minutes. Drain; chill under cold water and drain again. Set aside.
  4. Cut off stem end of escarole to separate leaves. In large pot of boiling water, blanch until tender, about 4 minutes. Drain; chill under cold water. Drain again; using hands, forcefully press out excess moisture. Chop and transfer to bowl.
  5. In small nonstick skillet or saucepan, heat remaining oil over medium heat. Add garlic and remaining salt; fry until soft and fragrant, 1 to 2 minutes. Add to escarole along with drained ricotta, half of the Romano cheese, flour, egg and nutmeg; mix thoroughly.
  6. In greased 13- x 9-inch (3 L) baking dish, lay 3 noodles. Top with half of the ricotta mixture, spreading to coat evenly. Cover with another layer of noodles; top with half of the tomatoes. Sprinkle tomatoes with half of the oregano and half of the remaining cheese. Repeat layering.
  7. Cover with foil; bake in 375u0b0F (190u0b0C) oven for 30 minutes. Uncover and bake for 25 minutes. Let stand for 5 minutes before serving.

light ricotta cheese, tomatoes, extra virgin olive oil, salt, pepper, whole wheat lasagna noodles, escarole, garlic, romano cheese, flour, egg, nutmeg, oregano

Taken from www.food.com/recipe/roasted-tomato-and-escarole-lasagna-186471 (may not work)

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