Eggplant and Spinach Lasagne Spirals

Ingredients

  • 1 pound ricotta (preferably fresh)
  • ½ cup finely grated Parmigiano-Reggiano (1 ounce)
  • 8 dried lasagne noodles (not no-boil; 8 ounces)
  • 1 large egg yolk, lightly beaten
  • 10 ounces baby spinach
  • ½ teaspoon black pepper
  • 1 ¼ teaspoons salt
  • + 10 more ingredients
    • 1 large garlic clove, finely chopped
    • 3 tablespoons olive oil
    • ¼ cup chopped fresh basil
    • ½ cup water
    • 2 garlic cloves, minced
    • 1 small onion, finely chopped
    • ½ teaspoon black pepper
    • ¾ teaspoon salt
    • 5 tablespoons olive oil
    • 3 pounds plum tomatoes, halved lengthwise

1. Roast tomatoes for sauce: Preheat oven to 450°F. 2. Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position o...

View full recipe at SpringPad

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