Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
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1 bn Swiss chard, rinsed -- trimmed and chopped
1 bn Mustard greens, rinsed -- thick stems trimmed
1 bn Kale, rinsed -- trimmed and
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.
