Cilantro Salmon with Smoky Tomato-Habanero Lasagna - Rick Bayless

Ingredients

• 3 pounds ripe tomatoes, preferably plum-shaped ones
• 2 or 3 habanero chiles (depending on your penchant for piquancy), stemmed
• 1 head garlic, broken apart but unpeeled, plus 2 peeled garlic cloves
• 1/3 cup good-quality olive oil
• 1 large bunch of cilantro, chopped
• 8 5-ounce salmon fillets
• 1 15-ounce container ricotta cheese
• 1 cup Mexican crema (or creme fraiche) (divided use)
• 3 eggs
• 1 9-ounce box no-boil lasagna (I've had great luck with Barilla brand)
• 4 ounces (1 cup) shredded Chihuahua cheese
• About 1/2 cup chicken broth or water