Kale and Oven-Dried Tomato Lasagne with Potato and Ricotta
Inspired by techniques from NYT Cooking.
A hearty vegetable lasagne stacking sweet oven-dried tomatoes, garlicky kale and tender potato slices with a creamy ricotta layer.
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Method
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Equipment
- large baking tray
- pastry brush
- large pot with a lid
- colander
- medium bowl
- whisk
- 28 x 18 cm baking dish
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 481 kcal |
| Protein | 21.9 g |
| Carbohydrate | 68.4 g |
| of which sugars | 11.5 g |
| of which free sugars | 0 g |
| Fat | 16 g |
| of which saturates | 6.3 g |
| Fibre | 14.7 g |
| Salt | 2.8 g |
Protein per 100 kcal
4.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Oven-dried tomatoes
- 28 medium plum tomatoes (about 1700 g), stem end trimmed, halved lengthwise
- 10 ml olive oil
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp ground black pepper
Kale layer
- 2 large baking potatoes (about 500 g), peeled and thinly sliced
- 5 ml olive oil
- 2 garlic cloves, finely chopped
- 5 tsp chopped fresh rosemary
- 1.2 kg kale (about 6 heads), stalks removed, coarsely chopped
- 6 g fine sea salt or table salt about 1 tsp
- ¼ tsp dried chilli flakes
Ricotta layer
- 425 g ricotta (reduced fat is fine)
- 1 large egg, beaten
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
Assembly
- 5 ml olive oil, for greasing
- 225 g dried lasagne sheets (9), cooked and well drained
- 3 tbsp ricotta salata (or feta), finely grated
- 1
Dry. Heat the oven to 95 °C, brush the 28 halved tomatoes with the 10 ml oil, lay them skin side down on the tray and sprinkle with ¾ tsp salt and ¼ tsp pepper, then bake 4-6 hours until shrunk to about a quarter of their size but still juicy, cool and quarter.
- 2
Blanch. Bring a large pot of lightly salted water to the boil, blanch the 500 g sliced potatoes for 7 min and drain.
- 3
Cook. Heat the 5 ml oil over medium, add the garlic and 5 tsp rosemary for 30 seconds, then add the 1200 g kale, stir once, cover and cook 12 min before stirring in 1 tsp salt and ¼ tsp chilli flakes.
- 4
Whisk. Turn the oven to 175 °C and whisk the 425 g ricotta, beaten egg, ½ tsp salt and some pepper together.
- 5
Layer. Grease the dish, lay 3 sheets in the base, spread with half the ricotta, then half the kale, half the potatoes and a third of the tomatoes, and repeat once.
- 6
Finish. Top with the last 3 sheets, the rest of the kale, the 3 tbsp ricotta salata and the remaining tomatoes.
- 7
Bake. Cover with foil and bake 30 min, then cut into 6.
Storage
The tomatoes can be dried a day ahead and chilled until you are ready to assemble. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
