Dandelion Lasagna Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 quart: , Water
2 lbs: Dandelion leaves,
2: Garlic cloves,
3 tbsp: Chopped parsley, divided
1 tbsp: Basil,
1 tsp: Oregano,
1/2 cup: Wheat germ,
3 cup: Tomato sauce,
6 ounce: Tomato paste,
9: Whole wheat lasagna noodles,
1 tsp: Olive oil,
1 lbs: Ricotta cheese,
1 dash: Cayenne pepper,
1/2 cup: Parmesan cheese, grated
1/2 lbs: Mozzarella cheese, sliced
Directions:
Bring water to a boil; add dandelions and cook until tender. Remove
dandelions with a slotted spoon; reserve water.
Place dandelions in a blender with garlic, 1 tb. parsley, basil and
oregano. Blend thoroughly, but be careful not to liquefy. Add wheat
germ, two cups tomato sauce and tomato paste. Blend just enough to mix
thoroughly; reserve the mixture.
Bring water to a boil again. Add lasagna and olive oil. Cook al
dente. Drain and reserve.
Mix ricotta cheese, cayenne and the remaining 2 tb. parsley; reserve.
Lightly butter the bottom of a 9 x 13" baking pan. Position 3 lasagna
noodles side by side as a first layer. Cover with 1/3 of the dandelion
sauce, then 1/2 of the ricotta cheese. Shake some Parmesan cheese
over the ricotta and cover with a layer of mozzarella slices. Repeat.
Layer the final 3 lasagna noodles and the last 1/3 of the dandelion
sauce. Cover with remaining Parmesan and mozzarella and one cup
tomato sauce. Bake at 375 F. for 30 minutes.
Yield: 10 to 12 servings.
From "Prevention Magazine", April 1982. In _On the Trail of the
Yellow Flowered Earth Nail: A Dandelion Sampler_ by Peter A. Gail,
Ph.D. Cleveland Heights, OH: Goosefoot Acres Press, 1990. Pp. 35-36.
Electronic format by Cathy Harned.
Source from luhu.jp
dandelions with a slotted spoon; reserve water.
Place dandelions in a blender with garlic, 1 tb. parsley, basil and
oregano. Blend thoroughly, but be careful not to liquefy. Add wheat
germ, two cups tomato sauce and tomato paste. Blend just enough to mix
thoroughly; reserve the mixture.
Bring water to a boil again. Add lasagna and olive oil. Cook al
dente. Drain and reserve.
Mix ricotta cheese, cayenne and the remaining 2 tb. parsley; reserve.
Lightly butter the bottom of a 9 x 13" baking pan. Position 3 lasagna
noodles side by side as a first layer. Cover with 1/3 of the dandelion
sauce, then 1/2 of the ricotta cheese. Shake some Parmesan cheese
over the ricotta and cover with a layer of mozzarella slices. Repeat.
Layer the final 3 lasagna noodles and the last 1/3 of the dandelion
sauce. Cover with remaining Parmesan and mozzarella and one cup
tomato sauce. Bake at 375 F. for 30 minutes.
Yield: 10 to 12 servings.
From "Prevention Magazine", April 1982. In _On the Trail of the
Yellow Flowered Earth Nail: A Dandelion Sampler_ by Peter A. Gail,
Ph.D. Cleveland Heights, OH: Goosefoot Acres Press, 1990. Pp. 35-36.
Electronic format by Cathy Harned.
Source from luhu.jp