Kale and Oven-Dried-Tomato Lasagna

Name: Kale and Oven-Dried-Tomato Lasagna
Total time: 7 h
Yield: Six 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 1/2 teaspoons kosher salt; 1/4 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

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

Featured in: It's Hard To Be Green

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

The Tomatoes

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

The Lasagna

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.