Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta

Ingredients

• 9 lasagna noodles
• 6 cups rosemary-orange oven-dried tomatoes (see recipe)
• ¾ cup strained tomato juice
• 1 tablespoon chopped Italian parsley
• 1 ¼ teaspoons salt
• Freshly ground pepper to taste
• 1 15-ounce container skim-milk ricotta
• 1 egg, beaten
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground cinnamon
• 2 cups oven-dried grapes (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    399 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 16 grams protein; 67 milligrams cholesterol; 562 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. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook until al dente, about 8 minutes. Rinse and drain well. Lay the noodles out flat in a single layer and set aside.
2. Meanwhile, coarsely chop 1 cup of the tomatoes. Place in a small saucepan with the strained tomato juice. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the parsley, 1/4 teaspoon of salt and pepper to taste. Set aside.
3. Preheat the oven to 350 degrees. Cut the remaining tomatoes in half lengthwise. In a mixing bowl, whisk together the ricotta, egg, cumin, cinnamon, remaining salt and pepper to taste.
4. Line the bottom of an 11-by-7-inch baking dish with 3 of the lasagna noodles, trimming them to fit if necessary. Spread half of the ricotta mixture over the noodles. Scatter half of the tomatoes and half of the grapes evenly over it. Repeat and finish with a third layer of noodles. Spoon the tomato sauce over the top.
5. Cover the dish with aluminum foil and bake for 30 minutes. Cut into squares and serve immediately.

1 hour