Kale and Oven-Dried-Tomato Lasagna

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    507 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 25 grams protein; 70 milligrams cholesterol; 1506 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

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

About 7 hours