Dandelion lasagna

Yield: 1 Batch

Measure Ingredient
2 quarts ;Water
2 pounds Dandelion leaves
2 Garlic cloves
3 tablespoons Chopped parsley; divided
1 tablespoon Basil
1 teaspoon Oregano
½ cup Wheat germ
3 cups Tomato sauce
6 ounces Tomato paste
9 Whole wheat lasagna noodles
1 teaspoon Olive oil
1 pounds Ricotta cheese
1 dash Cayenne pepper
½ cup Parmesan cheese; grated
½ pounds 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 ⅓ of the dandelion sauce, then ½ 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 ⅓ 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.

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