| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main course, Pork*, Pasta* |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 1 |
cn |
Chick broth; (13.75 or 14.5 oz) |
| 1/4 |
c |
Butter or margarine |
| 2 |
c |
Chopped onions |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1/8 |
ts |
Ground red pepper |
| 1/8 |
ts |
Ground nutmeg |
| 2 |
|
10-oz pkgs frozen chopped spinach; thawed&squeezed dry |
| 1 |
|
10-oz pkg frozen mustard greens; thawed&squeezed dry* |
| 1/2 |
lb |
Lasagna noodles; cooked ** |
| 2 |
c |
Diced baked ham; about 1/2 lb |
| 1/2 |
lb |
Mozzarella cheese; shredded |
| 3/4 |
c |
Grated Parmesan cheese |
| 15 |
oz |
Ricotta cheese |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
Notes: * Boerenkool (kale) worked well. ** I didn't cook noodles and it
worked fine. (Maybe I spread a spoonful of sauce over bottom?)
Bring milk and chicken broth to boil in saucepan. Melt butter in medium
saucepan over medium heat. Add onions and cook until translucent. Stir in
flour and cook 2 minutes. Whisk in hot milk mixture, thyme, salt, and
spices; boil 2 minutes, stirring. Stir 2 cups sauce into spinach and
greens.
Preheat oven to 400F. Grease 13x9" baking dish. Make single layer of
lasagne noodles in dish. Spread half the greens mixture on top. Sprinkle
with half the ham, half the mozzarella, and 1/4 cup Parmesan. Drizzle with
1/2 cup sauce. Add layer of noodles; top with remaining greens, ham,
mozzarella, 1/4 cup Parmesan and 1/2 cup sauce. Mix ricotta and parlsley;
spread over top of lasagne. Top with remaining noodles. Pour remaining
sauce over top and sprinkle with remaining Parmesan. (Can be made ahead to
this point. Refrigerate up to 3 days.)
>From the bottom: - 1/3 noodles
1/2 greens
1/2 ham
1/2 mozzarella
1/4 cup Parmesan
1/2 cup sauce - 1/3 noodles
1/2 greens
1/2 ham
1/2 mozzarella
1/4 cup Parmesan
1/2 cup sauce Ricotta/parsley - 1/3 noodles Remaining sauce
Remaining Parmesan
Bake lasagne uncovered until bubbly and browned, about 40 minutes. Makes 12
servings. Per serving: Cal 335 / Prop 21g / Fat 16g / Carb 27g / Sodium
809 mg / Chol 57mg
Recipe By : Ladies' Home Journal 5/89
Posted to EAT-L Digest 6 November 96
Date: Thu, 7 Nov 1996 15:44:47 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”