*  Exported from  MasterCook  *
 
                        LASAGNA OF GREENS AND LEMON
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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