Lasagna of Greens and Lemon

Lasagna of Greens and Lemon

6 Preparation Time :

Categories : Italian

Amount Measure Ingredient -- Preparation Method -- -- --

1 bn Swiss chard, rinsed -- trimmed and chopped

1 bn Mustard greens, rinsed -- thick stems trimmed

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

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

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.

300'F.

30-45 minutes, until heated through.

364 calories;

294 milligrams sodium;

15 grams fat;

41 grams carbohydrates;

21 grams

protein; 2.18 grams fiber. - - - - - - - - - - - - - - - - - -