Roasted Tomato And Escarole Lasagna

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 9
• 454 g light ricotta cheese
• 3 1/2 lbs ripe tomatoes (9 to 10 round or 15 plum)
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 12 whole wheat lasagna noodles
• 2 heads escarole
• 4 garlic cloves, minced
• 1 cup grated romano cheese
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1/4 teaspoon nutmeg
• 1 teaspoon dried oregano

Recipe

• 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, ½ tsp (2 ml) of the salt and pepper. roast in 450°f (230°c) 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 375°f (190°c) oven for 30 minutes. uncover and bake for 25 minutes. let stand for 5 minutes before serving.