| previous | next |
Title: Dandelion Lasagna
Categories: Cheese Entree Pasta Wild
Yield: 1 Batch
| 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.
From "Prevention Magazine", April 1982. In _On the Trail of the Yellow Flowered Earth Nail: A Dandelion Sampler_ by Peter A. Gail, Ph.D. Cleveland Heights, OH: Goosefoot Acres Press, 1990. Pp. 35-36. Electronic format by Cathy Harned.
| previous | next |