Thursday, August 19, 2010

Pesto Vegetable Lasagne

Soak in warm water to cover for 20 min:
     1 TBS Dried Currants or Wolfberries(optional)
Drain and set aside. Have Ready:
      2 recipes Pesto Sauce
In a large pot with only the water that clings to the leaves, cook over medium heat until wilted
      2 pounds spinich or Swiss Chard, trimmed washed and dried. 
      3 packages frozen spinich.
Drain and let cool in a colander, squeeze dry, and finely chop.
Heat in a medium skillet over medium-high heat:
     2 TBS olive oil
     3/4 cup chopped onion
     1 TBS Garlic Powder or 1 clove minced
     3/4 pound hamburger
 Add in:
     3 TBS Pine Nuts
     1 can chopped Artichoke Hearts
Let cool then blend with:
     1 pound whole-milk or skim-milk ricotta cheese
     1 1/2 cups grated Romano Cheese
     Salt and Herbamare to taste
Bring to a rolling boil in a large pot:
     8 quarts water add and cook until tender 12 ounces dried Tinkyada brown rice pasta or
     VitaSpelt Lasagna noodles.
Drain and seperate the noodles. Keep in a bowl of ice water.
Preheat the oven to 350 degrees F.  Lightly oil a 2 1/2 quart shallow baking dish or a 13 x 9 x 3  inch baking or lasagne pan. Line the bottom of the dish with a single layer of the lasagne. Spread with one-quarter of the cheese mixture. Spread with one-quarter of the pesto. Repeat the layers 3 more times, until all the ingredients are used. Cover with aluminum foil and Bake for 35 min. Uncover and bake until the pasta is heated through, about 15 minutes more. Let stand for 5 minutes before serving.

Adaptated from the Joy of Cooking

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