INGREDIENTS

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

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”