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Lasagna of Greens and Lemon















Trans-fat Free


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
½ pound mushrooms
brown, rinsed, trimmed and quartered
1 pound ricotta cheese
½ cup goat (chevre) cheese
1 x lemon zest
from 1 lemon
1 x pasta
1 ½ cups tomato purée (passata)
½ pound mozzarella cheese


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 31049% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 332mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 44g
Vitamin A 52% Vitamin C 36%
Calcium 49% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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