#16 Italy: lasagna

Ingredients:

1 box of lasagna noodles (I use Tinkyada brown rice noodles THEY ARE THE BEST)

1 jar of tomato sauce, or make your own

1 eggplant, but only if you want- really

1 box or bag of greens, 11-16 ounces (I love Wegmans Super Greens box)

3 cloves of garlic, minced

1 small onion diced

salt & pepper 

1 bunch of fresh basil

1 cup of raw cashews, soaked in one cup of water

Directions:

First, soak cashews in water. Set aside. Preheat oven to 350F.

If using eggplant (and, you don't have to!), remove skin and slice into very thin slices. Lay out on a cutting board and sprinkle with salt. After 30-60 minutes, water will have condensed. Use paper towels to blot eggplant in order to remove salt and water bubbles!

Boil lasagna noodles as directed. Remove from water if done early. DO NOT LET THEM SIT IN WATER OR THEY WILL BE DESTROYED YES I DID THIS AND RUINED THEM ONCE.

While boiling noodles, put diced onion and garlic into a frying pan over medium heat. Use water or broth to sauté. Add entire box of greens, one handful at a time, and "cook down." Add sprinkles of salt and pepper. 

In a large food processor, add the drained raw cashews, fresh basil leaves, and cooked garlic/onion/greens mixture. Pulse until combined, but not too smooth!

To assemble lasagna, place a few spoonfuls of tomato sauce in a large casserole dish. 

Layer 1: noodles

Layer 2: Greens mixture

Layer 3: eggplant (if using) and noodles

Layer 4: tomato sauce, liberally

Layer 5: noodles and eggplant

Layer 6: greens mixture

Layer 7: any remaining noodles/eggplant

Layer 8, the top: tomato sauce

Cover with foil and bake for 1 hour, until eggplant is tender, or lasagna is done throughout.