Lasagne Rolls with Roasted Tomato and Eggplant

Lasagne Rolls with Roasted Tomato and Eggplant
Photo by Romulo Yanes

Ingredients

  • ¾ teaspoon freshly grated nutmeg
  • 6 tablespoons olive oil
  • 4 garlic cloves
  • 1 teaspoon black pepper
  • 6 dried lasagne noodles (long, narrow, and curly-edged; not no-boil)
  • ½ teaspoon black pepper
  • 2 ½ pounds plum tomatoes
  • + 7 more ingredients
    • 1 pound ricotta (preferably fresh)
    • 1 ounce finely grated Parmigiano-Reggiano
    • 2 pounds eggplant (preferably baby Italian)
    • 1/3 cup water
    • 1 ½ teaspoons salt
    • ½ teaspoon salt
    • 1 large egg yolk

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Oil a 13- by 9-inch or other 3-quart glass or ceramic baking dish and a large shallow baking pan. Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in baking dish, then arrange to...

View full recipe at Epicurious

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