KALE AND OVEN-DRIED-TOMATO LASAGNA

Kale and Oven-Dried-Tomato Lasagna image

Provided by Molly O'Neill

Time 7h

Yield Six servings

Number Of Ingredients 17

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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

Steps:

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.
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 1/2 teaspoons of salt and the pepper flakes.
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 3/4 cup of the tomato pieces. Repeat the layers, ending with remaining noodles.
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.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 1221 milligrams, Sugar 11 grams, TransFat 0 grams