-
1
To make the tomatoes, preheat the oven to 200 degrees.
-
2
Using a pastry brush, brush the skin side of the tomatoes with the olive oil.
-
3
Place skin side down on a large baking sheet.
-
4
Sprinkle with the salt and pepper to taste.
-
5
Bake until they shrink to about a quarter of their original size, about 4 to 6 hours; they should remain soft and juicy.
-
6
Let the tomatoes cool on the baking sheet.
-
7
Quarter the tomatoes and set aside.
-
8
To make the lasagna, bring a large pot of lightly salted water to a boil.
-
9
Add the potato slices and blanch for 7 minutes.
-
10
Drain and set aside.
-
11
Heat the olive oil in a large pot over medium heat.
-
12
Add the garlic and rosemary and cook for 30 seconds.
-
13
Add the kale to the pot, stir once and cover with a lid.
-
14
Cook for 12 minutes.
-
15
Stir in 1 1/2 teaspoons of salt and the pepper flakes.
-
16
Preheat the oven to 350 degrees.
-
17
Whisk together the ricotta, egg, remaining salt and pepper to taste.
-
18
Spray an 11-by-7-inch baking dish with the olive oil.
-
19
Line the bottom of the dish with 3 of the noodles, trimming them to fit if necessary.
-
20
Spread the noodles with half of the ricotta mixture.
-
21
Spread 3 cups of the kale mixture over the ricotta.
-
22
Layer half of the potatoes over the kale and scatter with 3/4 cup of the tomato pieces.
-
23
Repeat the layers, ending with remaining noodles.
-
24
Spread the remaining kale mixture over the noodles.
-
25
Sprinkle with the ricotta salata and the remaining tomato pieces.
-
26
Cover with aluminum foil.
-
27
Bake for 30 minutes.
-
28
Cut into 6 pieces, place on a plate and serve.
