Kale and Oven-Dried-Tomato Lasagna

Name: Kale and Oven-Dried-Tomato Lasagna
Yield: 6 servings
Ingredients: 28 medium-size plum tomatoes, core end cut off, halved lengthwise; 2 teaspoons olive oil; 1 teaspoon kosher salt; Freshly ground pepper to taste; 2 large baking potatoes, peeled and thinly sliced; 1 teaspoon olive oil; 2 cloves garlic, peeled and minced; 5 teaspoons chopped fresh rosemary; 6 heads kale, stemmed and coarsely chopped (about 24 cups); 2 ½ teaspoons kosher salt; ¼ teaspoon crushed red pepper flakes; 1 15-ounce container skim-milk ricotta; 1 egg, beaten; Freshly ground pepper to taste; Olive oil spray; 9 lasagna noodles, cooked and drained well; 3 tablespoons grated hard ricotta salata

By Molly O’Neill

Published February 25, 1995

Total Time: About 7 hours
Rating: 3(5)
Comments: Read comments

Featured in: It's Hard To Be Green

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Ingredients

Yield:Six servings

THE TOMATOES

28 medium-size plum tomatoes, core end cut off, halved lengthwise
2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste

THE LASAGNA

2 large baking potatoes, peeled and thinly sliced
1 teaspoon olive oil
2 cloves garlic, peeled and minced
5 teaspoons chopped fresh rosemary
6 heads kale, stemmed and coarsely chopped (about 24 cups)
2 ½ teaspoons kosher salt
¼ teaspoon crushed red pepper flakes
1 15-ounce container skim-milk ricotta
1 egg, beaten
Freshly ground pepper to taste
Olive oil spray
9 lasagna noodles, cooked and drained well
3 tablespoons grated hard ricotta salata

Ingredient Substitution Guide

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 1 ½ 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.