*  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 
 				=09
    1      bn            Kale, rinsed -- trimmed and
 				=09
    2                    Garlic cloves -- minced
                         Juice of 1 lemon
                         Salt
                         Freshly ground pepper
      1/2  pound         Brown mushrooms, rinsed -- trimmed and quartere
    1      pound         Ricotta cheese
      1/2  cup           Fresh goat cheese
                         Zest of 1 lemon
                         Fresh Pasta
    1 1/2  cups          Tomato puree
      1/2  pound         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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