Eggplant and Spinach Lasagne Spirals

Eggplant and Spinach Lasagne Spirals
Photo by Romulo Yanes

Ingredients

  • ½ cup finely grated Parmigiano-Reggiano
  • 1 pound ricotta (preferably fresh)
  • 2 pounds Asian or baby Italian eggplants
  • 8 dried lasagne noodles (not no-boil; 8 oz)
  • 1 small onion
  • 5 tablespoons olive oil
  • ¼ cup fresh basil
  • + 11 more ingredients
    • ½ cup water
    • 3 pounds plum tomatoes
    • 1 ¼ teaspoons salt
    • ½ teaspoon black pepper
    • 2 garlic cloves
    • 1 large egg yolk
    • ½ teaspoon black pepper
    • 1 large garlic clove
    • ¾ teaspoon salt
    • 10 ounces baby spinach
    • 3 tablespoons olive oil

Preheat oven to 450°F. 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 of dishes halfway through baking, u...

View full recipe at Epicurious

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