Southern Vegetable Lasagna Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
10: Dried lasagna noodles, (about
6: Ounces),
1 1/2 lbs: Fresh mustard greens, (you
cn Substitute spinach),
2 cup: Sliced fresh mushrooms,
1 cup: Grated sweet potatoes,
1/2 cup: Chopped onion,
1/2 cup: Fresh okra, caps removed and
Pods thinly sliced,
1 tbsp: Olive oil,
2 cup: Tomato sauce, freshly made
Or canned,
One 6 ounce can tomato,
Paste,
1 tbsp: Finely chopped fresh,
Oregano,
2 cup: Smallcurd cottage cheese,
Drained,
1 lbs: Mozzarella or Monterey Jack,
Cheese, thinly sliced
1/4 cup: Freshly grated Parmesan,
Cheese,
Directions:
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
CHEF DU JOUR DORI SANDERS SHOW #DJ9298
Source from luhu.jp
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
CHEF DU JOUR DORI SANDERS SHOW #DJ9298
Source from luhu.jp
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