Lasagna of greens & lemon
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Lasagna of greens & lemon
  Lasagna    Greens    Lemon    Italian  
Last updated 6/12/2012 1:21:42 AM. Recipe ID 54031. Report a problem with this recipe.
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      Title: Lasagna of greens & lemon
 Categories: Italian
      Yield: 6 Servings
 
      1 bn Swiss chard, rinsed,
           -trimmed and chopped
      1 bn Mustard greens, rinsed,
           -thick stems trimmed and
           -chopped
      1 bn Kale, rinsed, trimmed and
           -chopped
      2    Garlic cloves, minced
           Juice of 1 lemon
           Salt
           Freshly ground pepper
    1/2 lb Brown mushrooms, rinsed,
           -trimmed and quartered
      1 lb Ricotta cheese
    1/2 c  Fresh goat cheese
           Zest of 1 lemon
           Fresh Pasta
  1 1/2 c  Tomato puree
    1/2 lb Mozzarella, shredded
 
  In large saute pan or wok, stir-fry chard, mustard greens and kale
  just with water clinging to leaves after rinsing. After green have
  cooked 3-5 minutes, add garlic and cook until all greens are tender,
  about 10 minutes, stirring frequently to keep from scorching. Add 1/2
  of lemon juice and stir until all moisture is re-absorbed. Season to
  taste with salt and pepper.
  
  Heat non-stick saute pan over high heat. When very hot, add mushrooms
  and cook, tossing and stirring constantly, until browned. Add to
  greens and allow to cool completely. Mixture should be completely dry.
  
  In large mixing bowl, combine ricotta, goat cheese and lemon zest. Add
  remaining 1/2 of lemon juice and stir to combine. When greens are
  completely cool, add to cheese mixture and stir well. Season to taste
  with salt.
  
  After Fresh Pasta has been made, assemble lasagna. Spread bottom and
  sides of glass baking pan with 3/4 cup of tomato puree. Cook pasta in
  pot of boiling water. Drain. Then lay 1 sheet of pasta in bottom of
  pan. It should cover bottom completely. Spread 1/2 of cheese mixture
  over pasta sheet. Sprinkle 1/3 of mozzarella over top.
  
  Repeat layering once more, finishing with third sheet of pasta. Spread
  remaining tomato puree over top and sprinkle with remaining
  mozzarella. Bake at 300'F. 30-45 minutes, until heated through.
  
  Each serving contains about: 364 calories; 294 milligrams sodium; 110
  milligrams cholesterol; 15 grams fat; 41 grams carbohydrates; 21 grams
  protein;
     2.18    grams fiber.
 




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Recipe ID 54031 (Apr 03, 2005)

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