Invigorate this Italian dish with vitamin-packed dandelion greens! Did you know that dandelions have 4 times the iron than does spinach?
Magical Properties: (from Suite101)
- Gender: Masculine
- Planet: Jupiter
- Element: Air
- Deity: Hecate, Brighid (Brigit, Brigid, Bride, etc),Belenos
- Power: Divination, Wishes, Messenger
- Astrological: Primary - Pisces, Sagittarius; Secondary - Aquarius, Sagittarius, Libra
Yield: Makes 6 servings.
You will need:
- 3 cloves garlic
- 1 tablespoon parsley
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 teaspoon fennel seed
- 1 tablespoon olive oil
- 6 cups washed, chopped dandelion greens
- 3 cups tomato sauce
- 6 ounces tomato paste
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Preheat the oven to 375-degrees F (190-degrees C). Sauté the garlic, parsley, basil, oregano, and fennel in the olive oil, stirring until the garlic is cooked. Add the dandelion greens, still stirring, and cook until they are wilted. Add the tomato sauce and paste and simmer for 2 hours, stirring occasionally. Bring 2 quarts of water to a boil. Drop in the lasagna noodles and cook 5-7 minutes, until the pasta is tender. Drain and reserve. In a greased baking dish place a layer of the noodles and cover with the sauce. Spread the cheeses evenly throughout. Cover with a layer of noodles. Layer again with sauce and cheeses. Cover with the remaining sauce. Bake for 30 minutes, until cheese is nicely melted and sauce is bubbly. Serve immediately -- French bread and a green salad make nice company!
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