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Photo: Roasted Tomato and Escarole Lasagne
Photography by Kevin Hewitt |
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| General Category : Main Course |
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| Food Group : Eggs, Vegetables, Pasta, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| 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. |
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Ingredients
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1 container (454 g) light ricotta cheese |
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3-1/2 lb (1.75 kg) ripe tomatoes (9 to 10 round or 15 plum) |
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3 tbsp (45 mL) extra-virgin olive oil |
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3/4 tsp (4 mL) salt |
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1/2 tsp (2 mL) pepper |
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12 whole wheat lasagna noodles |
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2 heads escarole |
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4 cloves garlic, minced |
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1 cup (250 mL) grated Romano cheese |
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2 tbsp (30 mL) all-purpose flour |
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1 egg, beaten |
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1/4 tsp (1 mL) nutmeg |
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1 tsp (5 mL) dried oregano |
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Preparation
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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.
Makes 9 servings.
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Nutritional information
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| Per serving: about 326 cal, 18 g pro, 12 g total fat (4 g sat. fat), 42 g carb, 7 g fibre, 48 mg chol, 530 mg sodium. % RDI: 31% calcium, 24% iron, 40% vit A, 62% vit C, 63% folate. |
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Source
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Homemakers Magazine: September 2004
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