Lasagna of Greens & Lemon
Yield
6 servingsPrep
30 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
swiss chard
rinsed, trimmed and chopped |
*
|
| 1 | bunch |
mustard greens
rinsed, thick stems trimmed and chopped |
*
|
| 1 | bunch |
kale
rinsed, trimmed and chopped |
*
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
lemon juice
from 1 lemon |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| ½ | pound |
mushrooms
brown, rinsed, trimmed and quartered |
|
| 1 | pound |
ricotta cheese
|
|
| ½ | cup |
goat (chevre) cheese
fresh |
*
|
| 1 | x |
lemon zest
from 1 lemon |
*
|
| 1 | x |
pasta
fresh |
*
|
| 1 ½ | cups |
tomato purée (passata)
|
|
| ½ | pound |
mozzarella cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
swiss chard
rinsed, trimmed and chopped |
*
|
| 1 | bunch |
mustard greens
rinsed, thick stems trimmed and chopped |
*
|
| 1 | bunch |
kale
rinsed, trimmed and chopped |
*
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
lemon juice
from 1 lemon |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 226.8 | g |
mushrooms
brown, rinsed, trimmed and quartered |
|
| 453.6 | g |
ricotta cheese
|
|
| 118 | ml |
goat (chevre) cheese
fresh |
*
|
| 1 | x |
lemon zest
from 1 lemon |
*
|
| 1 | x |
pasta
fresh |
*
|
| 355 | ml |
tomato purée (passata)
|
|
| 226.8 | g |
mozzarella cheese
shredded |
|
Directions
In large sauté pan or wok, stir-fry chard, mustard greens and kale just with water clinging to leaves after rinsing.
After green have cooked 3 to 5 minutes, add garlic and cook until all greens are tender, about 10 minutes, stirring frequently to keep from scorching.
Add ½ of lemon juice and stir until all moisture is re-absorbed.
Season to taste with salt and pepper.
Heat non-stick sauté 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 ½ 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 ¾ 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 ½ of cheese mixture over pasta sheet.
Sprinkle ⅓ of mozzarella over top.
Repeat layering once more, finishing with third sheet of pasta.
Spread remaining tomato purée over top and sprinkle with remaining mozzarella.
Bake at 300℉ (150℃) 30 to 45 minutes, until heated through.
