Roasted Tomato and Escarole Lasagna

The aroma of roasted tomatoes always transports me back to my grandmother’s kitchen. She grew the most incredible heirloom tomatoes in her garden, and the late summer was a symphony of simmering sauces, sun-dried treasures, and, of course, her famous lasagna. This recipe, a slightly lighter take on her classic, captures that same comforting essence, but with a bright, earthy twist from the escarole. It’s a dish that feels both nostalgic and perfectly suited for a modern table.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 40 minutes
• Servings: 9
• Yield: One 13×9 inch lasagna
• Dietary Type: Vegetarian

Ingredients

• 454 g light ricotta cheese
• 3 1/2 lbs ripe tomatoes (9 to 10 round or 15 plum)
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 12 whole wheat lasagna noodles
• 2 heads escarole
• 4 garlic cloves, minced
• 1 cup grated romano cheese
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1/4 teaspoon nutmeg
• 1 teaspoon dried oregano

Equipment Needed

• Large pot
• Fine sieve
• Rimmed baking sheet
• Parchment paper
• Small nonstick skillet or saucepan
• Greased 13- x 9-inch (3 L) baking dish

Instructions

1. Begin by preparing the ricotta cheese. Place it in a fine sieve set over a bowl to drain excess moisture. This step is crucial for preventing a watery lasagna.

2. Prepare the tomatoes. Slice them crosswise into thirds. Arrange the tomato slices on a parchment paper-lined rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle with ½ teaspoon of the salt and the pepper.

3. Roast the tomatoes in a 450°F (230°C) oven until they begin to brown slightly at the edges, approximately 45 minutes. Roasting brings out the natural sweetness of the tomatoes and intensifies their flavor.

4. While the tomatoes are roasting, cook the lasagna noodles. In a large pot of boiling salted water, boil the noodles until they are tender but firm, about 12 minutes. Drain the noodles, then chill them under cold water to stop the cooking process. Drain them again and set aside. Chilling the noodles prevents them from sticking together.

5. Prepare the escarole. Cut off the stem end of the escarole heads to separate the leaves. In a large pot of boiling water, blanch the escarole until tender, about 4 minutes. Drain the escarole and chill it under cold water. Drain it again. Using your hands, forcefully press out any excess moisture. Chop the escarole and transfer it to a bowl. Removing excess moisture from the escarole is essential to avoid a soggy lasagna.

6. Make the escarole and ricotta mixture. In a small nonstick skillet or saucepan, heat the remaining olive oil over medium heat. Add the minced garlic and the remaining salt. Fry until the garlic is soft and fragrant, 1 to 2 minutes. Add the garlic mixture to the bowl with the chopped escarole, drained ricotta, half of the Romano cheese, flour, egg, and nutmeg. Mix thoroughly to combine. The flour acts as a binder, helping the mixture hold its shape during baking.

7. Assemble the lasagna. In a greased 13- x 9-inch (3 L) baking dish, lay 3 lasagna noodles to cover the bottom of the dish. Top with half of the ricotta mixture, spreading it evenly to coat the noodles. Cover with another layer of 3 noodles. Top with half of the roasted tomatoes. Sprinkle the tomatoes with half of the dried oregano and half of the remaining Romano cheese. Repeat the layering process with the remaining noodles, ricotta mixture, tomatoes, oregano, and cheese.

8. Bake the lasagna. Cover the baking dish with foil and bake in a 375°F (190°C) oven for 30 minutes. Remove the foil and bake for an additional 25 minutes, or until the lasagna is bubbly and the cheese is golden brown.

9. Let the lasagna stand for 5 minutes before serving. This allows the lasagna to set slightly, making it easier to cut and serve.

Expert Tips & Tricks

• Roasting the tomatoes low and slow can intensify their sweetness even further. Try roasting at 350°F (175°C) for an hour and a half.
• If you don’t have time to roast the tomatoes, you can use a high-quality canned crushed tomato, but be sure to drain it well to avoid a watery lasagna.
• For a richer flavor, try using a combination of Romano and Parmesan cheese.
• Don’t overcook the lasagna noodles. They will continue to cook in the oven, and overcooked noodles can result in a mushy texture.
• To easily peel garlic, smash the cloves with the flat side of a knife and the skin will come right off.
• If the top of the lasagna is browning too quickly, cover it loosely with foil.

Serving & Storage Suggestions

Serve the Roasted Tomato and Escarole Lasagna warm, straight from the oven. A simple green salad with a light vinaigrette makes a perfect accompaniment. For a heartier meal, serve with a side of crusty bread for soaking up the delicious sauce.

Leftover lasagna can be stored in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake in a 350°F (175°C) oven until heated through, or microwave individual portions. You can also freeze individual slices of lasagna for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	214.1 kcal	N/A
Calories from Fat	109 g	51%
Total Fat	12.2 g	18%
Saturated Fat	5 g	25%
Cholesterol	46.1 mg	15%
Sodium	412.7 mg	17%
Total Carbohydrate	15.6 g	5%
Dietary Fiber	5.8 g	23%
Sugars	5.2 g	N/A
Protein	12.7 g	25%

Variations & Substitutions

• For a gluten-free version, use gluten-free lasagna noodles.
• Instead of escarole, you can use 2 heads of curly endive or 8 cups of spinach. Be sure to blanch the spinach for a shorter time, about 2 minutes.
• For a slightly richer texture, use regular ricotta cheese.
• Add a layer of sauteed mushrooms for an earthier flavor.
• Spice things up with a pinch of red pepper flakes.

FAQs (Frequently Asked Questions)

Q: Can I assemble the lasagna ahead of time?
A: Absolutely! Assemble the lasagna up to 24 hours in advance, cover it tightly, and store it in the refrigerator. Add about 15 minutes to the baking time.

Q: Why is my lasagna watery?
A: Watery lasagna is usually caused by excess moisture in the ingredients. Be sure to drain the ricotta cheese and escarole thoroughly. Also, avoid overcooking the noodles.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferable, you can use dried herbs if necessary. Use about 1 teaspoon of dried oregano in place of the fresh.

Q: How can I prevent the noodles from sticking together?
A: After boiling the noodles, rinse them with cold water to stop the cooking process and prevent them from sticking together.

Q: Can I freeze the lasagna?
A: Yes, you can freeze the lasagna either before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil. If freezing after baking, let it cool completely before wrapping and freezing. Thaw in the refrigerator overnight before reheating.

Final Thoughts

I encourage you to try this Roasted Tomato and Escarole Lasagna. It’s a delightful and satisfying meal that’s perfect for a cozy night in or a special occasion. Don’t be afraid to experiment with the ingredients and make it your own. I’d love to hear about your experience and any variations you try. Serve it with a glass of Italian red wine, and enjoy! Buon appetito!