Categories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- 5 lb. plum tomatoes, trimmed, halved and seeded
- 5 Tbsp. olive oil, divided
- 4 tsp. minced garlic
- Salt and freshly ground pepper
- 3 medium eggplants, sliced lengthwise 1/2 inch thick
- 2 lb. Swiss chard or spinach
- 1/2 lb. bulk sweet Italian sausage
- 1/4 tsp. crushed red pepper
- 1 cup heavy or whipping cream
- 5 cups tiny cauliflower florets
- 12 no-boil lasagna noodles
- 1/4 cup chopped fresh oregano (or 1/2 tsp. dried oregano plus 1/4 cup chopped fresh parsley)
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese, divided
Directions
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Preheat oven to 325 degrees. Toss tomatoes with 2 Tbsp. oil, 3 tsp. garlic and 1/2 tsp. each salt and pepper.
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Arrange cut side down in two 15 1/2 × 10 1/2 inch jelly-roll pans. Roast 1 1/2 hours, rotating pans once. Puree one pan of tomatoes in blender until smooth. (Can be made ahead. Cover and refrigerate tomatoes and sauce up to 24 hours.)
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Preheat broiler. Toss eggplant, remaining 3 Tbsp. oil, 3/4 tsp. salt and 1/2 tsp. pepper in large bowl. Arrange mixture in single layer in jelly-roll pans. Broil 5 inches from heat source 6 to 8 minutes per side, until golden.
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Meanwhile, separate chard stems from leaves and slice both very fine. Bring 1 cup water to boiling in large saucepot. Add chard stems; cover and cook 5 minutes more, stirring occasionally; drain.
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Cook sausage in large skillet over medium heat, 5 minutes. Stir in remaining 1 tsp. garlic and red pepper; cook 30 seconds. Add cream and 3/4 tsp. salt. Bring to boil, boil until slightly thickened, 3 to 5 minutes. Stir in chard.
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Place cauliflower on steamer rack over boiling water. Cook just until tender, 8 minutes.
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Preheat oven to 350 degrees. Spread half the pureed tomatoes in bottom of 13 × 9 inch baking dish. Arrange 4 lasagna noodles in single layer on top, trimming to fit. Layer with eggplant, oregano, 1/4 cup Parmesan, cauliflower and mozzarella.
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Add second layer of lasagna noodles. Spread on remaining tomato puree and sprinkle with remaining 1/2 cup Parmesan. Arrange roasted tomato halves, cut side up, evenly on top. (Can be made ahead. Cover and refrigerate up to 4 hours. Remove 1 hour before baking.) Cover and bake 40 to 45 minutes.