Dandelion Lasagna -

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Dandelion Lasagna

2 qt ;Water
2 lb Dandelion leaves
2 Garlic cloves
3 tb Chopped parsley; divided
1 tb Basil
1 ts Oregano
1/2 c Wheat germ
3 c Tomato sauce
6 oz Tomato paste
9 Whole wheat lasagna noodles
1 ts Olive oil
1 lb Ricotta cheese
1 ds Cayenne pepper
1/2 c Parmesan cheese; grated
1/2 lb Mozzarella cheese; sliced

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.

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