Recipe: Lasagna of Greens and Lemon (using Swiss chard, mustard greens and kale)

LASAGNA OF GREENS AND LEMON

FOR THE GREENS:
1 bunch Swiss chard, rinsed, trimmed and chopped
1 bunch mustard greens, rinsed, thick stems trimmed
1 bunch kale, rinsed, trimmed and
2 garlic cloves, minced
Juice of 1 lemon, divided use
Salt and freshly ground pepper
1/2 pound brown mushrooms, rinsed, trimmed and quartered
FOR THE CHEESE FILLING:
1 pound ricotta cheese
1/2 cup fresh goat cheese
Zest of 1 lemon
FOR ASSEMBLING THE LASAGNA:
Fresh pasta for lasagna (or purchased lasagna noodles)
1 1/2 cups tomato puree
1/2 pound mozzarella cheese, shredded

TO PREPARE THE GREENS:
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.

TO PREPARE THE CHEESE FILLING:
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.

TO ASSEMBLE AND BAKE THE LASAGNA:
Cook pasta in pot of boiling water. Drain.

Spread bottom and sides of glass baking pan with 3/4 cup of tomato puree. 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 degrees F for 30-45 minutes, until heated through.

Makes 6 servings
Source: Tuscon area newspapers, 1994