Name: Lasagna of Greens and Lemon
Ingredients: 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

The worst thing that can happen to a Christian is not persecution, physical injury, or death. In many respects, these are the best things that can happen to us. Jesus said that we are blessed when we are “persecuted for righteousness’ sake” (Matthew 5:10). Paul decided to “take pleasure in infirmities…for Christ's sake… For when I am weak, then I am strong” (2 Corinthians 12:10). Jesus said to His followers, “My friends, do not be afraid of those who kill the body, and after that have no more that they can do” (Luke 12:4). This makes perfect sense, because for the believer, “to be absent from the body” is “to be present with the Lord.” None of these earthly threats should hold any sway over us whatsoever.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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