Time for Spring Greens....

We've been busy cleaning out the greenhouse and setting up for seed starting time.   With spring around the corner, it's time to start thinking of all the delicious dishes we can make with fresh spring greens.

Here's one of my favorites.... Spinach Lasagna.

First cook 30 ounces of fresh spinach (or frozen works too), squeeze dry, chop in a food processor until pieces are very small, but don't puree.  Set aside.   Set salted water to boil for the noodles (fresh or boxed dry.)  If using no back noodles, add extra liquid to the sauce.

Heat up your favorite tomato sauce and divide in half.  To one half add 1/2 cup of the processed spinach and set aside.

Add 1.5 cups of fresh grated parmesan to 3 cups of ricotta and two fresh eggs and mix with the remaining spinach.   Place in fridge.  You will also need 2 cups of grated mozzarella.   Cook the noodles.

When first batch of noodles are cooked, coat the bottom of your baking dish with the spinach sauce mixture, add layer of noodles, top with cheese mix followed by some grated mozzarella.  Top with plain sauce and more noodles.  Continue layering cheese, followed by spinach  tomato sauce, alternating until all the fillings and noodles are used up.   Top with slices of fresh mozzarella or plenty of the grated stuff.    Cook with aluminum foil cover on 375 degrees for 40 minutes remove foil and cook an additional 10 minutes until cheese on top is golden brown.   Fresh basil can be added to the processed spinach or added to the layers.  Mange!