Best 3 Oven Dried Tomato And Grape Lasagna With Spiced Ricotta Recipes

Indulge in a culinary masterpiece that harmoniously blends the vibrant flavors of oven-dried tomatoes, sweet grapes, and creamy spiced ricotta in a lasagna that tantalizes your taste buds. This delectable dish features layers of tender lasagna sheets, a rich tomato sauce infused with aromatic herbs, and a medley of oven-dried tomatoes and plump grapes that burst with sweetness in every bite. Each layer is lovingly coated in a velvety spiced ricotta mixture, adding a touch of warmth and tang to the symphony of flavors. This lasagna is not just a meal; it's an experience that will leave you craving for more. Get ready to embark on a culinary adventure as we unveil the secrets behind this extraordinary dish.

**Additional Recipes Included:**

* **Oven-Dried Tomatoes:** Learn the art of preserving tomatoes in your oven, resulting in a flavorful and versatile ingredient that elevates various dishes.

* **Homemade Lasagna Sheets:** Take your lasagna to the next level by crafting your own lasagna sheets from scratch, ensuring a perfectly al dente texture and rustic charm.

* **Spiced Ricotta:** Discover the secrets to creating a creamy and flavorful spiced ricotta filling that adds a touch of sophistication to your lasagna.

Let's cook with our recipes!

OVEN-DRIED TOMATOES

Oven-Dried Tomatoes image

Provided by Food Network Kitchen

Time 4h30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.

OVEN-DRIED TOMATO AND GRAPE LASAGNA WITH SPICED RICOTTA

Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta image

Provided by Molly O'Neill

Categories dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

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
1/8 teaspoon ground cinnamon
2 cups oven-dried grapes (see recipe)

Steps:

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

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 568 milligrams, Sugar 13 grams, TransFat 0 grams

NO-BAKE LASAGNA WITH RICOTTA AND TOMATOES

No-Bake Lasagna with Ricotta and Tomatoes image

This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with ingredients right after being boiled.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Number Of Ingredients 9

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
7 garlic cloves, thinly sliced
3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
Coarse salt and freshly ground pepper
2/3 cup chicken stock
8 lasagna noodles
2/3 cup small basil leaves
1/2 cup reduced-fat ricotta cheese
1 ounce Pecorino Romano cheese, shaved

Steps:

Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.

Nutrition Facts : Calories 357 g, Cholesterol 15 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, Sodium 304 g

Tips:

Choose ripe, flavorful tomatoes and grapes. This will ensure that your lasagna has the best possible flavor.
Roast the tomatoes and grapes until they are slightly caramelized. This will concentrate their flavors and make them even more delicious.
Use a variety of cheeses in your lasagna. This will create a complex and flavorful dish.
Don't overcook the lasagna. The noodles should be al dente and the cheese should be melted and bubbly, but not browned.
Let the lasagna rest for at least 10 minutes before slicing and serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

Oven-dried tomato and grape lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a special occasion or a weeknight meal. With so many different variations, there's sure to be a recipe that everyone will love. So next time you're looking for a new and exciting lasagna recipe, give this one a try. You won't be disappointed!