Roasted Tomato and Escarole Lasagna

Submitted by Pinaygourmet 345142

"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. From Homemaker's Magazine."

 

• Ready In: 1hr 45mins
• Ingredients: 13
• Serves: 9

ingredients

• 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

directions

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.