Heirloom Tomato and Greens Lasagna
2 tablespoons extra virgin olive oil
10 oz. baby spinach, kale, or chard (looks like a lot, but cooks down)
2-3 medium heirloom tomatoes, any color, sliced
1 egg, lightly beaten
16 oz. ricotta cheese
4 oz. goat cheese
1 cup grated Parmesan Cheese
25 oz homemade or store-bought marinara sauce
8 oz. fresh mozzarella cheese in water, well drained and sliced
8-9 oz. fresh or cooked lasagna noodles (I used fresh sheets)
2 tablespoons capers
Preheat oven to 375.
Pour olive oil in a large pot over medium heat. Add greens, and season lightly with salt and pepper. Toss until wilted, about 5 minutes. Transfer to paper towels and wring out as much water as possible. Set aside.
Press paper towels on top of the tomatoes to soak up some of the juices.
In a medium bowl, stir together the egg, ricotta, goat cheese, 1/2 cup Parmesan, and a pinch of salt and pepper. Set aside.
Coat the bottom of a 9 x 13 inch casserole dish with a layer of sauce. Place a layer of noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles. Arrange 1/3 of the mozzarella over the ricotta layer. Arrange 1/2 of the greens and 1/2 of the tomatoes over the cheese. Pour a thin layer of sauce on top. Add a second layer of noodles. Spread another 1/3 of the ricotta over the noodles, and layer the mozzarella on top. Continue layering until the ingredients have been used up, ending with noodles and then sauce and capers. Sprinkle with the remaining 1/2 cup Parmesan. Bake for 45 minutes or until bubbling.