Lasagne Rolls with Roasted Tomato and Eggplant

Name: Lasagne Rolls with Roasted Tomato and Eggplant
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons black pepper; 1 large egg yolk, lightly beaten; 907 grams eggplant (preferably baby Italian), cut into 1-inch pieces; 454 grams ricotta (preferably fresh); 4 garlic cloves, peeled; 6 dried lasagne noodles (long, narrow, and curly-edged; not no-boil; 6 ounces); 1 teaspoons freshly grated nutmeg; 6 Tbsps olive oil; 118 milliliters ounce finely grated Parmigiano-Reggiano; 1 kilograms plum tomatoes, halved lengthwise; 1 teaspoons salt; 79 milliliters water

The recipe Lasagne Rolls with Roasted Tomato and Eggplant could satisfy your Mediterranean craving in around 2 hours. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 717 calories, 28g of protein, and 42g of fat. Only If you have pepper, egg yolk, plum tomatoes, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. Toss eggplant with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in baking pan.

Ingredients you will need

Eggplant

Tomato

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Pan

Roast tomatoes and eggplant, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and eggplant is golden brown and tender, 50 minutes to 1 hour. Cool vegetables slightly in dish and pan on racks. (Leave oven on.)

Ingredients you will need

Vegetable

Eggplant

Tomato

Equipment you will use

Oven

Frying Pan

When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish).

Ingredients you will need

Tomato

Garlic

Equipment you will use

Cutting Board

Baking Pan

Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic.

Ingredients you will need

Garlic

Tomato

Transfer to a large bowl, then stir in eggplant and water.

Ingredients you will need

Eggplant

Water

Equipment you will use

Bowl

Stir together all filling ingredients until combined well.

Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until tender.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain in a colander and rinse under cold running water.

Ingredients you will need

Water

Equipment you will use

Colander

Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles).

Ingredients you will need

Pasta

Equipment you will use

Kitchen Towels

Paper Towels

Move upper oven rack to middle position.

Equipment you will use

Oven

Spread out half of vegetable mixture in uncleaned baking dish.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Baking Pan

Lay 4 noodles on a work surface, then spread 3 tablespoons filling evenly over each noodle.

Ingredients you will need

Pasta

Spread

Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish.

Ingredients you will need

Vegetable

Pasta

Roll

Lightly brush rolls with water, then spoon remaining vegetables over rolls. Cover dish tightly with foil and bake until heated through, about 20 minutes.

Ingredients you will need

Vegetable

Roll

Water

Equipment you will use

Oven

Aluminum Foil