Name: Lasagne Rolls with Roasted Tomato and Eggplant
Cook time: 1 1/2 hr
Total time: 2 hr
Yield: Makes 4 (main course) servings
Ingredients: 2 1/2 pounds plum tomatoes, halved lengthwise; 4 garlic cloves, peeled; 6 tablespoons olive oil; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 2 pounds eggplant (preferably baby Italian), cut into 1-inch pieces; 1/3 cup water; 1 pound ricotta (preferably fresh); 1 ounce finely grated Parmigiano-Reggiano (1/2 cup); 1 large egg yolk, lightly beaten; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3/4 teaspoon freshly grated nutmeg; 6 dried lasagne noodles (long, narrow, and curly-edged; not no-boil; 6 ounces)

Lasagne Rolls with Roasted Tomato and EggplantRomulo Yanes

These pretty frilled-edge rolls conceal a spiral of creamy ricotta and deep-flavored Parmigiano-Reggiano. Roasted tomatoes and eggplant fulfill the promise of lasagne.

Cooks' note:

• Vegetables can be roasted 1 to 2 days ahead and cooled completely, uncovered, then chilled, covered.

Recipe notes

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