Yield: 8 Servings
|1 can||Black olives (up to)|
|6||Habaneros (up to)|
|2||Boxes frozen spinach; defrost|
|Many; many cloves garlic|
|1 pounds||Light Ricotta|
|Commercial tomato sauce|
|1 can||(large) crushed tomatoes|
|Shredded Romano cheese|
Date: Mon, 4 Mar 1996 07:21:30 -0500 From: Naughyde@...
Thank you Jose and Jennifer! A pleasant, comfortable, interesting and tasty time was had by the Fort Wayne contingent. I hope other reports, and recipes, pour in soon, and pictures were taken that should eventually make their way to the CH home pages...
We brought habanero lasagna: in food processor, night before - 1 can black olives, 4-6 habaneros, couple cloves garlic. Marinate in a little white wine overnight. When ready to make lasagna, take 2 boxes frozen spinach, defrost and saute with many many cloves of garlic. Mix the spinach and garlic with a pound of light ricotta. Then go ahead and make a lasagna, using the olive mixture as 2 layers and the spinach mixture as 2 layers.
Ours was meatless, we used a commercial tomato sauce mixed with a large can of crushed tomatoes and also had a zucchini layer and a shredded romano cheese layer.
CHILE-HEADS DIGEST V2 #259
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .