CSA Memorable Lasagna for 24 people

July 27, 2008

CSA Memorable Lasagna for 24 people

Freda Johnson, Tucson CSA

2 boxes Barilla flat lasagna

2 large containers ricotta – 18 oz total

5-6 eggs depending on size

6 cups coarsely shredded parmesan/romano – divided

8 cups cooked greens (spinach, Tokyo Becana, kale, arugula) with added cooked onion and garlic in olive oil

2 cups white beans, soaked, cooked with dried chili

8 cups steamed mix of cabbage and cauliflower, coarsely chopped

8 oz fresh mozarella

1 tablespoon fresh ground nutmet for the greens

1-2 tablespoon dried oregano for the beans

2 large jars of organic marinara sauce

Assembly: mix the eggs, ricotta and half the parmesan/romano cheese mixture

Layer tomato sauce, lasagna,, greens, lasagna, ricotta mix, cabbage cauliflower mix, sliced mozarella, more lasagna and tomato sauce, beans with oregano, more lasagna and tomato.

Bake 45 minutes at 350 degrees covered with foil. No need to cook the pasta ahead of time. Then, remove foil, add remaining parmesan/romano mix and bake for 15 more minutes.

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