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Home Grown Recipes
Delicious Dandelion Lasagna
Invigorate this Italian dish with vitamin-packed dandelion greens!

Dandelion greens are so good for you that you would do well to dry and powder them and place the powder in a salt shaker to be sprinkled on all your food as a nutritional supplement.
3 cloves garlic
1 tablespoon parsley
1 tablespoon basil
1 tablespoon oregano
1 teaspoon fennel seed
1 tablespoon olive oil
6 cups washed, chopped dandelion greens
3 cups tomato sauce
6 ounces tomato paste
9 lasagna noodles
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1. Preheat the oven to 375-degrees F (190-degrees C).

2. Sauté the garlic, parsley, basil, oregano, and fennel in the olive oil, stirring until the garlic is cooked.

3. Add the dandelion greens, still stirring, and cook until they are wilted. Add the tomato sauce and paste and simmer for 2 hours, stirring occasionally.

4. Bring 2 quarts of water to a boil. Drop in the lasagna noodles and cook 5-7 minutes, until the pasta is tender. Drain and reserve.

5. In a greased baking dish place a layer of the noodles and cover with the sauce. Spread the cheeses evenly throughout. Cover with a layer of noodles. Layer again with sauce and cheeses. Cover with the remaining sauce.

6. Bake for 30 minutes, until cheese is nicely melted and sauce is bubbly. Serve immediately -- French bread and a green salad make nice company!

Yield: Makes 6 servings

This recipe is excerpted from Dandelion Medicine.

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