Yield: 1 Batch
|2 pounds||Dandelion leaves|
|3 tablespoons||Chopped parsley; divided|
|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.