tomato sauce 15 oz size
crushed tomatoes 15 oz size
crushed red pepper flakes
leafy braising greens like kale and swiss chard
whole wheat lasagna noodles
mushrooms (small cans)
ricotta cheese (approx)
grated parmesan cheese
grated mozzarella cheese
1For the sauce: saute the garlic in the olive oil until tender. Stir in remaining ingredients and bring to boil. Reduce heat and simmer for 30 minutes until sauce thickens.
2For the lasagna: First tear the kale into bite size pieces. Braise in hot bacon fact until limp and set aside.
3Brown the sausage until just done and drain the mushrooms well.
4In a well greased deep 9x13 or lasagna pan spread 2/3 cup of sauce in the bottom of the pan and line with UNCOOKED whole wheat lasagna noodles.
5Dollop some of the ricotta over the noodles and top with some of the sausage, some of the mushrooms, some of the braising greens, some of the parmesan and some of the mozzarella.
6Add more sauce and repeat in layers until everything is used up ending with the cheeses.
7Bake at 350 for 1 hour and 15 minutes to 1 and a 1/2 hours. Remove from oven and let stand about 10 minutes before serving.
Originally Posted: Tue, Nov 23, 2010