| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 8 | Servings | |
INGREDIENTS
| 1 | cn | Black olives (up to) |
| 6 | Habaneros (up to) | |
| 3 | Cloves garlic | |
| 2 | Boxes frozen spinach; defrost | |
| Many; many cloves garlic | ||
| 1 | lb | Light Ricotta |
| Commercial tomato sauce | ||
| 1 | cn | (large) crushed tomatoes |
| Zucchini | ||
| Shredded Romano cheese |
INSTRUCTIONS
Date: Mon, 4 Mar 1996 07:21:30 -0500 From: [email protected] Thank you Jose and Jennifer! A pleasant, comfortable, interesting and tasty time was had by the Fort Wayne contingent. I hope other reports, and recipes, pour in soon, and pictures were taken that should eventually make their way to the CH home pages... We brought habanero lasagna: in food processor, night before - 1 can black olives, 4-6 habaneros, couple cloves garlic. Marinate in a little white wine overnight. When ready to make lasagna, take 2 boxes frozen spinach, defrost and saute with many many cloves of garlic. Mix the spinach and garlic with a pound of light ricotta. Then go ahead and make a lasagna, using the olive mixture as 2 layers and the spinach mixture as 2 layers. Ours was meatless, we used a commercial tomato sauce mixed with a large can of crushed tomatoes and also had a zucchini layer and a shredded romano cheese layer. CHILE-HEADS DIGEST V2 #259 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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