Green Power Lasagna
2 cups tomato or untomato sauce
1 1/2 cups mushrooms, chopped
1 large yellow onion, chopped small
2 cloves garlic, chopped very small
3/4 - 1 pound mozzarella or chihuahua cheese, grated
2 cups ricotta cheese
1 big bunch Italian parsley
2 cups arugula
1 medium zucchini, grated
1 large-ish carrot, grated
3/4 cup parmesan cheese, grated
1/2 cup water
1 Tbsp Italian seasoning
salt and pepper
Cook onion in a skillet (cast iron, preferably) over medium heat.
When starting to brown, add mushrooms and garlic.
Once mushrooms have sweat a bit, add (un)tomato sauce and Italian seasoning.
Let it get all delicious-smelling, then stir in water and turn off heat.
Throw the parsley and the arugula in the food processor until it's in small bits, but before it looks like pesto. You might have to do this in a few batches.
In a pretty big mixing bowl, mix together ricotta, zucchini, carrot, half of the parmesan, and the greens you just processed. Salt and pepper to taste.
Preheat oven to 350.
In a lightly oiled 9 x 13 pan, spread a little of the tomato sauce before laying down the first layer of uncooked noodles.
Alternate between layers of the ricotta mixture and sauce w/ cheese until the pan is nearly full. End with a layer of sauce and top with the rest of the grated cheese and parmesan.
Cover with aluminum foil and bake for 40 min.
Then remove the foil and bake uncovered for an additional 20-30 min or until the cheese is beautifully browned.
Let cool a bit, or eat right away and burn your mouth (I usually choose the latter).