INGREDIENTS

INSTRUCTIONS

NONE
Preheat oven to 375 degrees.
In a large saucepan, bring 5 quarts of unsalted water to a rapid boil over
high heat. Add the lasagna noodles slowly, 2 or 3 at a time. Cook until
tender, 8 to 10 minutes, and drain.
Wash the greens well, tear into mediumsize pieces, and place in a medium
saucepan over mediumhigh heat. Using only the water that clings from the
washing, cook for 4 to 5 minutes, turning occasionally, until well wilted.
Remove from pan and set aside.
In a medium bowl, combine the mushrooms, sweet potato, onion, and okra. In
a medium saucepan, heat the olive oil over mediumhigh heat until hot but
not smoking. Add the vegetables and cook, stirring frequently, for 6 to 8
minutes or until tender but not browned. Add the tomato sauce, tomato
paste, oregano, and wilted greens, stir to combine, and heat through. Set
aside.
Layer half the lasagna noodles in a wellgreased 13 x 9 x 2-inch baking
dish. Cover with half the cottage cheese, half the tomatovegetable mixture,
and half the Mozzarella or Monterey Jack. Repeat the four layers.
Bake in the preheated oven for 30 to 35 minutes or until the mixture is
bubbly and the top is lightly browned. Let stand for 10 to 12 minutes
before serving. Serve with a dish of freshly grated Parmesan cheese for
sprinkling.
Yield: 6 to 8 servings
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