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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roasted Tomato and Escarole Lasagna Recipe

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This recipe for Roasted Tomato and Escarole Lasagna is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 450º
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 450º 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 375º
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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