Dandelion lasagna
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Dandelion lasagna
  Lasagna    Pasta  
Last updated 6/12/2012 12:57:17 AM. Recipe ID 19764. Report a problem with this recipe.
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      Title: Dandelion lasagna
 Categories: Cheese/eggs, Harned 1994, Main dish, Pasta, Wild foods
      Yield: 1 Batch
 
      2 qt ;Water
      2 lb Dandelion leaves
      2    Garlic cloves
      3 tb Chopped parsley; divided
      1 tb Basil
      1 ts Oregano
    1/2 c  Wheat germ
      3 c  Tomato sauce
      6 oz Tomato paste
      9    Whole wheat lasagna noodles
      1 ts Olive oil
      1 lb Ricotta cheese
      1 ds Cayenne pepper
    1/2 c  Parmesan cheese; grated
    1/2 lb Mozzarella cheese; sliced
 
  Bring water to a boil; add dandelions and cook until tender. Remove
  dandelions with a slotted spoon; reserve water.
  
  Place dandelions in a blender with garlic, 1 tb. parsley, basil and
  oregano.  Blend thoroughly, but be careful not to liquefy. Add wheat
  germ, two cups tomato sauce and tomato paste. Blend just enough to mix
  thoroughly; reserve the mixture.
  
  Bring water to a boil again.  Add lasagna and olive oil. Cook al
  dente. Drain and reserve.
  
  Mix ricotta cheese, cayenne and the remaining 2 tb. parsley; reserve.
  
  Lightly butter the bottom of a 9 x 13" baking pan. Position 3 lasagna
  noodles side by side as a first layer. Cover with 1/3 of the dandelion
  sauce, then 1/2 of the ricotta cheese. Shake some Parmesan cheese
  over the ricotta and cover with a layer of mozzarella slices. Repeat.
  
  Layer the final 3 lasagna noodles and the last 1/3 of the dandelion
  sauce. Cover with remaining Parmesan and mozzarella and one cup
  tomato sauce. Bake at 375 F. for 30 minutes.
  
  Yield: 10 to 12 servings.
  
  




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Recipe ID 19764 (Apr 03, 2005)

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