Habanero lasagna

Yield: 8 Servings

Measure Ingredient
1 can Black olives (up to)
6 \N Habaneros (up to)
3 \N Cloves garlic
2 \N Boxes frozen spinach; defrost
\N \N Many; many cloves garlic
1 pounds Light Ricotta
\N \N Commercial tomato sauce
1 can (large) crushed tomatoes
\N \N Zucchini
\N \N 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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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