Vito Prosciutto: Teaching community college math on the road to a PhD.

Thursday, May 12, 2005

Recipe: Chard and zucchini no-bake lasagna 

Olive oil
1 medium bunch of chard
1 small white onion
1 15 oz container ricotta cheese
2 eggs
2 medium zucchini
1 package dry lasagna noodles
2 jars pasta sauce
1 cup grated romano cheese

Preheat oven to 375F
Grease the bottom and sides of a 9x12 baking dish.
Remove the stems from the chard and coursely chop the leaves. Puree the leaves in a food processor. Coursely chop the stems.
Chop the onion finely
Beat 2 eggs into the ricotta cheese, then mix in the chard leaves and stems and onion
Chop the zucchini into 1/4 inch dice.
Pour 1/4 cup water and 1/4 cup pasta sauce into the bottom of the dish.
Make a layer of pasta noodles across the pasta sauce and water.
Add a layer of the cheese mixture, then a layer of zucchini, then a layer of pasta sauce.
Repeat the layering until you've run out of noodles (generally 3 layers). Cover the top with pasta sauce then the grated romano cheese.
Cover the baking dish with foil and bake for 60-75 minutes.
Let cool before serving.

This makes 12-16 servings. But everyone will have seconds so realistically you'll serve 6 with it.

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