Kale and Oven-Dried-Tomato Lasagna
- Total Time
- About 7 hours
- Rating
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Ingredients
- 28medium-size plum tomatoes, core end cut off, halved lengthwise
- 2teaspoons olive oil
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- 2large baking potatoes, peeled and thinly sliced
- 1teaspoon olive oil
- 2cloves garlic, peeled and minced
- 5teaspoons chopped fresh rosemary
- 6heads kale, stemmed and coarsely chopped (about 24 cups)
- 2½teaspoons kosher salt
- ¼teaspoon crushed red pepper flakes
- 115-ounce container skim-milk ricotta
- 1egg, beaten
- Freshly ground pepper to taste
- Olive oil spray
- 9lasagna noodles, cooked and drained well
- 3tablespoons grated hard ricotta salata
The Tomatoes
The Lasagna
Nutritional analysis per serving (6 servings)
438 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 18 grams protein; 1263 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the tomatoes, preheat the oven to 200 degrees. Using a pastry brush, brush the skin side of the tomatoes with the olive oil. Place skin side down on a large baking sheet. Sprinkle with the salt and pepper to taste. Bake until they shrink to about a quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Let the tomatoes cool on the baking sheet. Quarter the tomatoes and set aside.
- Step 2
To make the lasagna, bring a large pot of lightly salted water to a boil. Add the potato slices and blanch for 7 minutes. Drain and set aside. Heat the olive oil in a large pot over medium heat. Add the garlic and rosemary and cook for 30 seconds. Add the kale to the pot, stir once and cover with a lid. Cook for 12 minutes. Stir in 1½ teaspoons of salt and the pepper flakes.
- Step 3
Preheat the oven to 350 degrees. Whisk together the ricotta, egg, remaining salt and pepper to taste. Spray an 11-by-7-inch baking dish with the olive oil. Line the bottom of the dish with 3 of the noodles, trimming them to fit if necessary. Spread the noodles with half of the ricotta mixture. Spread 3 cups of the kale mixture over the ricotta. Layer half of the potatoes over the kale and scatter with ¾ cup of the tomato pieces. Repeat the layers, ending with remaining noodles.
- Step 4
Spread the remaining kale mixture over the noodles. Sprinkle with the ricotta salata and the remaining tomato pieces. Cover with aluminum foil. Bake for 30 minutes. Cut into 6 pieces, place on a plate and serve.
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