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Roasted Tomato and Escarole Lasagna Recipe

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This recipe for Roasted Tomato and Escarole Lasagna, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan MacDonald

Category:
Category:

Ingredients:  
Ingredients:  
1 container of ricotta cheese
3.5 lb of ripe tomatoes
2 tbs of grape seed oil
3/4 tsp of salt
1/2 tsp pepper
12 lasagna noodles
2 heads of escarole (or 8 cups of spinach)
4 cloves of minced garlic
1 cup of grated Ramano cheese
2 tbsp of flour
1 egg, beaten
1/4 tsp nutmeg
1 tsp dried oregano

Directions:
Directions:
Preheat oven to 450
Place ricotta in a fine sieve and set over bowl
Slice tomatoes crossways into thirds, layer on baking sheet, sprinkle with 2 tbsp of the oil , 1/2 tsp of the salt and pepper. roast at 450 until edges brown. (about 45 minutes)
Boil noodles, drain and cool.
Boil (about 4 minutes) rinse, pat dry escarole.
In frying pan heat oil and add remaining garlic and salt, fry about 1.5 minutes. Put in large bowl, mix in ricotta, 1/2 of the ramano, flour, egg and nutmeg. Mix thoroughly.
Remove tomatoes from oven, turn oven down to 375
Layer:
Noodles
Mixture
Noodles
Tomatoes
Noodles
Mixture
Noodles
Tomatoes
Noodles
remaining ramano
Cook covered for 30 minutes
uncover and cook for 25 min.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 Hours

 

 

 

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