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1
Place ricotta in fine sieve set over bowl.
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2
Slice tomatoes crosswise into thirds. Place on parchment paper-lined rimmed baking sheet; sprinkle with 2 tbsp (30 mL) of the oil, 1/2 tsp (2 mL) of the salt and pepper. Roast in 450u00b0F (230u00b0C) oven until beginning to brown slightly at edges, about 45 minutes.
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3
Meanwhile, in large pot of boiling salted water, boil noodles until tender but firm, about 12 minutes. Drain; chill under cold water and drain again. Set aside.
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4
Cut off stem end of escarole to separate leaves. In large pot of boiling water, blanch until tender, about 4 minutes. Drain; chill under cold water. Drain again; using hands, forcefully press out excess moisture. Chop and transfer to bowl.
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5
In small nonstick skillet or saucepan, heat remaining oil over medium heat. Add garlic and remaining salt; fry until soft and fragrant, 1 to 2 minutes. Add to escarole along with drained ricotta, half of the Romano cheese, flour, egg and nutmeg; mix thoroughly.
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6
In greased 13- x 9-inch (3 L) baking dish, lay 3 noodles. Top with half of the ricotta mixture, spreading to coat evenly. Cover with another layer of noodles; top with half of the tomatoes. Sprinkle tomatoes with half of the oregano and half of the remaining cheese. Repeat layering.
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7
Cover with foil; bake in 375u00b0F (190u00b0C) oven for 30 minutes. Uncover and bake for 25 minutes. Let stand for 5 minutes before serving.
