Step One: Clean and chop 1 bunch chard and 1 bunch kale. Saute in olive oil with garlic and red pepper flakes, salt and pepper. Let cool. (Mix with defrosted greens that were already done)
Step Two: Boil 2 packages noodles in salted water until al dente. Rinse in cool water and set aside.
Step Three: Mix together 16 oz ricotta cheese, 16 oz cottage cheese, 1/2 cup grated Parmesan, 1/4 tsp ground nutmeg, 1 tsp Italian seasoning, salt and pepper and 2 eggs.
Step Four: Grate 2 pounds mozzarella cheese and set aside.
|Sauteed greens, grated cheese and cheese filling for lasagna.|
|Noodles, pans and sauce ready to go.|
|Lasagna in progress.|
Now they will be ready whenever I go visit next. Not bad for an hour and a half of work. Next project, squash soup!