Roasted Tomato and Escarole Lasagna
- Vegetable recipes
- Peanut free
- Low calorie
- Vegetarian
For a slightly richer texture, use regular ricotta cheese, which will add about 4 g of fat per serving. In place of the escarole, you can use 2 heads of curly endive or 8 cups (2 L) of spinach.
Ingredients
- 1 container (454 g) light ricotta cheese
- 3-1/2 lbs (1.75 kg) ripe tomato (9 to 10 round or 15 plum)
- 3 tbsp (45 mL) extra-virgin olive oil
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 12 whole wheat lasagna noodles
- 2 heads escarole
- 4 cloves garlic, minced
- 1 cup (250 mL) grated Romano cheese
- 2 tbsp (30 mL) all-purpose flour
- 1 egg, beaten
- 1/4 tsp (1 mL) nutmeg
- 1 tsp (5 mL) dried oregano
Preparation
Place ricotta in fine sieve set over bowl.
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.
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.
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.
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.
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. 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.
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.
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.
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.
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.
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. 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.
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