Southern Vegetable Lasagna
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Southern Vegetable Lasagna
  Southern    Lasagna    Vegetables  
Last updated 6/12/2012 12:59:34 AM. Recipe ID 22571. Report a problem with this recipe.
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      Title: Southern vegetable lasagna
 Categories: 
      Yield: 4 Servings
 
     10    Dried lasagna noodles (about
      6    Ounces)
  1 1/2 lb Fresh mustard greens (you
        cn Substitute spinach)
      2 c  Sliced fresh mushrooms
      1 c  Grated sweet potatoes
    1/2 c  Chopped onion
    1/2 c  Fresh okra, caps removed and
           Pods thinly sliced
      1 tb Olive oil
      2 c  Tomato sauce, freshly made
           Or canned
           One 6 ounce can tomato
           Paste
      1 tb Finely chopped fresh
           Oregano
      2 c  Smallcurd cottage cheese,
           Drained
      1 lb Mozzarella or Monterey Jack
           Cheese, thinly sliced
    1/4 c  Freshly grated Parmesan
           Cheese
 
  Preheat oven to 375 degrees.
  
  In a large saucepan, bring 5 quarts of unsalted water to a rapid boil
  over high heat. Add the lasagna noodles slowly, 2 or 3 at a time.
  Cook until tender, 8 to 10 minutes, and drain.
  
  Wash the greens well, tear into mediumsize pieces, and place in a
  medium saucepan over mediumhigh heat. Using only the water that
  clings from the washing, cook for 4 to 5 minutes, turning
  occasionally, until well wilted. Remove from pan and set aside.
  
  In a medium bowl, combine the mushrooms, sweet potato, onion, and
  okra. In a medium saucepan, heat the olive oil over mediumhigh heat
  until hot but not smoking. Add the vegetables and cook, stirring
  frequently, for 6 to 8 minutes or until tender but not browned. Add
  the tomato sauce, tomato paste, oregano, and wilted greens, stir to
  combine, and heat through. Set aside.
  
  Layer half the lasagna noodles in a wellgreased 13 x 9 x 2-inch baking
  dish. Cover with half the cottage cheese, half the tomatovegetable
  mixture, and half the Mozzarella or Monterey Jack. Repeat the four
  layers.
  
  Bake in the preheated oven for 30 to 35 minutes or until the mixture
  is bubbly and the top is lightly browned. Let stand for 10 to 12
  minutes before serving. Serve with a dish of freshly grated Parmesan
  cheese for sprinkling.
  
  Yield: 6 to 8 servings
  




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Recipe ID 22571 (Apr 03, 2005)

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