Oven-Dried Tomato And Grape Lasagna With Spiced Ric

Name: Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles; 6 cups rosemary-orange oven-dried tomatoes (see recipe); 3/4 cup strained tomato juice; 1 tablespoon chopped Italian parsley; 1 1/4 teaspoons salt; Freshly ground pepper to taste; 1 15-ounce container skim-milk ricotta; 1 egg, beaten; 1/4 teaspoon ground cumin; ⅛ teaspoon ground cinnamon; 2 cups oven-dried grapes (see recipe)

Servings: persons

9 lasagna noodles
6 cups rosemary-orange oven-dried tomatoes (see recipe)
3/4 cup strained tomato juice
1 tablespoon chopped Italian parsley
1 1/4 teaspoons salt
Freshly ground pepper to taste
1 15-ounce container skim-milk ricotta
1 egg, beaten
1/4 teaspoon ground cumin
⅛ teaspoon ground cinnamon
2 cups oven-dried grapes (see recipe)

1
Bring a large pot of lightly salted water to a boil.
2
Add the lasagna noodles and cook until al dente, about 8 minutes.
3
Rinse and drain well.
4
Lay the noodles out flat in a single layer and set aside.
5
Meanwhile, coarsely chop 1 cup of the tomatoes.
6
Place in a small saucepan with the strained tomato juice.
7
Bring to a boil over medium heat.
8
Reduce heat and simmer for 5 minutes.
9
Stir in the parsley, 1/4 teaspoon of salt and pepper to taste.
10
Set aside.
11
Preheat the oven to 350 degrees.
12
Cut the remaining tomatoes in half lengthwise.
13
In a mixing bowl, whisk together the ricotta, egg, cumin, cinnamon, remaining salt and pepper to taste.
14
Line the bottom of an 11-by-7-inch baking dish with 3 of the lasagna noodles, trimming them to fit if necessary.
15
Spread half of the ricotta mixture over the noodles.
16
Scatter half of the tomatoes and half of the grapes evenly over it.
17
Repeat and finish with a third layer of noodles.
18
Spoon the tomato sauce over the top.
19
Cover the dish with aluminum foil and bake for 30 minutes.
20
Cut into squares and serve immediately.

1037

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 lasagna noodles, 6 cups rosemary-orange oven-dried tomatoes (see recipe), 3/4 cup strained tomato juice, 1 tablespoon chopped Italian parsley, and more.

Yes, Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions