Lasagna with Lamb, Roasted Tomatoes and White Bean "Hummus"
INGREDIENTS
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20 ounces grape or cherry tomatoes
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sea or kosher salt, black pepper and crushed red pepper to taste
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1 tablespoon olive oil
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2 15 ounce cans cannellini or navy beans, rinsed and drained
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4 teaspoons anchovy paste
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4 teaspoons rosemary, chopped finely
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2 clove garlic
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sea or kosher salt and black pepper to taste
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2 tablespoons extra virgin olive oil
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1 red onion, minced
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sea or kosher salt and black pepper, to taste
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3 cloves garlic, minced
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2 pounds ground lamb
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1 tablespoon rosemary, finely chopped
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1 tablespoon tomato paste
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1/2 cup dry white wine
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8-12 no boil whole wheat lasagna noodles
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1 cup mozzarella cheese, grated
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1 cup provolone cheese, grated
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1/2 cup parmesan, shredded
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