Southern vegetable lasagna

4 servings

Ingredients

Quantity Ingredient
10 Dried lasagna noodles (about
6 Ounces)
1½ pounds Fresh mustard greens (you
can Substitute spinach)
2 cups Sliced fresh mushrooms
1 cup Grated sweet potatoes
½ cup Chopped onion
½ cup Fresh okra, caps removed and
Pods thinly sliced
1 tablespoon Olive oil
2 cups Tomato sauce, freshly made
Or canned
One 6 ounce can tomato
Paste
1 tablespoon Finely chopped fresh
Oregano
2 cups Smallcurd cottage cheese,
Drained
1 pounds Mozzarella or Monterey Jack
Cheese, thinly sliced
¼ cup Freshly grated Parmesan
Cheese

Directions

Preheat oven to 375 degrees.

In a large saucepan, bring 5 quarts of unsalted water to a rapid boil over high heat. Add the lasagna noodles slowly, 2 or 3 at a time.

Cook until tender, 8 to 10 minutes, and drain.

Wash the greens well, tear into mediumsize pieces, and place in a medium saucepan over mediumhigh heat. Using only the water that clings from the washing, cook for 4 to 5 minutes, turning occasionally, until well wilted. Remove from pan and set aside.

In a medium bowl, combine the mushrooms, sweet potato, onion, and okra. In a medium saucepan, heat the olive oil over mediumhigh heat until hot but not smoking. Add the vegetables and cook, stirring frequently, for 6 to 8 minutes or until tender but not browned. Add the tomato sauce, tomato paste, oregano, and wilted greens, stir to combine, and heat through. Set aside.

Layer half the lasagna noodles in a wellgreased 13 x 9 x 2-inch baking dish. Cover with half the cottage cheese, half the tomatovegetable mixture, and half the Mozzarella or Monterey Jack. Repeat the four layers.

Bake in the preheated oven for 30 to 35 minutes or until the mixture is bubbly and the top is lightly browned. Let stand for 10 to 12 minutes before serving. Serve with a dish of freshly grated Parmesan cheese for sprinkling.

Yield: 6 to 8 servings

CHEF DU JOUR DORI SANDERS SHOW #DJ9298

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