EGGPLANT AND SPINACH LASAGNE SPIRALS

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EGGPLANT AND SPINACH LASAGNE SPIRALS

 

Active time: 1 1/2 hr Start to finish: 2 hr

For tomato sauce

3 lb plum tomatoes, halved lengthwise

5 tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper

1 small onion, finely chopped

2 garlic cloves, minced

1/2 cup water

1/4 cup chopped fresh basil

 

For lasagne

2 lb Asian or baby Italian eggplants (4 to 6), halved

crosswise, then cut lengthwise into slices slightly

less than 1/4 inch thick

 

3 tablespoons olive oil

1 large garlic clove, finely chopped

1 1/4 teaspoons salt

1/2 teaspoon black pepper

10 oz baby spinach

1 lb ricotta (preferably fresh)

1 large egg yolk, lightly beaten

1/2 cup finely grated Parmigiano-Reggiano (1 oz)

8 dried lasagne noodles (not no-boil; 8 oz)

 

Roast tomatoes for sauce:

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, until skins are wrinkled and beginning

to brown, 35 to 40 minutes. Cool slightly in baking

dishes on racks.

 

Roast eggplant for lasagne:

Toss eggplant slices with oil, garlic, 1/2 teaspoon

salt, and 1/4 teaspoon pepper and arrange in 1 layer

on 2 oiled baking sheets. Bake in upper and lower

thirds of oven, switching position of sheets halfway

through baking and turning slices over once, until

tender, 12 to 14 minutes.

 

Reduce oven temperature to 350°F.

 

Finish tomato sauce:

When tomatoes are cool enough to handle, peel off skin

and discard. Purée tomatoes with their juices in a

blender, pulsing until almost smooth.

 

Cook onion and garlic in 2 tablespoons oil in a 3- to

4-quart heavy saucepan over moderate heat, stirring,

until golden, about 10 minutes. Stir in tomato purée,

water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and

simmer, partially covered, stirring occasionally,

until slightly thickened and reduced to about 4 cups,

about 15 minutes. Stir in basil.

 

Make filling and assemble lasagne:

While sauce is simmering, cook spinach in a 3- to

4-quart pot of boiling salted water, uncovered, 1

minute, then drain in a colander. When cool enough to

handle, squeeze any excess water from spinach and

coarsely chop. Stir together ricotta, yolk, spinach,

parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper

until combined well.

 

Cook lasagne noodles in a 6- to 8-quart pot of boiling

salted water , stirring occasionally, until tender.

Drain noodles in a colander and rinse under cold

running water.

 

Spoon 2 cups tomato sauce into a 13- by 9-inch glass

baking dish (or other 3-quart shallow baking dish).

Lay out 4 lasagne noodles on a work surface, then

spread 1/3 cup filling evenly over each noodle and

cover with eggplant slices in 1 layer. Roll up each

and arrange spirals, seam sides down and without

touching, over sauce in dish, then make 4 more rolls

and arrange in dish. Brush noodles with water, then

spoon some sauce down middle of rolls and cover dish

tightly with foil.

 

Bake in middle of oven until heated through, about 20

minutes. Heat remaining tomato sauce and serve on the

side.

 

Makes 4 servings.

 

 

 

 

 

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