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BTD Forums  /  Cook Right 4 Your Type  /  collard lasagna in carrot sauce
Posted by: jayney-O (Guest), Friday, December 29, 2006, 6:44pm
that's the recipe: collard lasagna in carrot sauce....
OK, I made it last night and it was fab...(I thought)
I used 6 large carrots, chopped up and simmered in  a half inch or inch of water, which was pretty much blended up with the carrots to make the sauce, plus lemon juice and oregano, salt, garlic, and olive oil (KK had a recipe for this called nomato sauce, which I could not find so I winged it)
then cook up 8 tinkyada rice lasagna noodles and drain.....
then chop up cooked collards (1 c.)? or more...
and the cheeses we used could be switched to your faves...
we used goat chevre, 3 or 4 oz,
pecorino romano, grated to fill a  bowl
and several generous slices of our fave cheese: ....petit basque (espensive sheep)
Posted by: Don, Friday, December 29, 2006, 6:45pm; Reply: 1
Very creative!  8)
Posted by: Lola, Friday, December 29, 2006, 6:45pm; Reply: 2
sounds lovely! thanks!
Posted by: Brighid45, Friday, December 29, 2006, 7:33pm; Reply: 3
Wow, that is an excellent recipe Jayney! Please add it to typebase recipes! :)
Posted by: jayney-O (Guest), Friday, December 29, 2006, 9:23pm; Reply: 4
thanks Brig, I justt can't figure out typebase...I'm techno I can never retrieve anything from there..
Posted by: Lola, Friday, December 29, 2006, 9:31pm; Reply: 5
click on collard greens on typebase
then scroll all the way down to ''Would you like to add a recipe featuring this food?''
where it reads:
then just add the recipe, (copy paste) and fill in the blanks for title, etc....
Posted by: jayney-O (Guest), Friday, December 29, 2006, 9:45pm; Reply: 6
thanks. Lola, tho' you've tried to help me before, maybe this time it will take...seemd to work.
Posted by: Lola, Friday, December 29, 2006, 9:57pm; Reply: 7
Posted by: BuzyBee, Friday, December 29, 2006, 10:15pm; Reply: 8
That sounds different. I like trying new things so I may check it out. Since A's are not suppose to have tomatoes this might be a nice change. Thanks for sharing.
Posted by: Alia Vo, Saturday, December 30, 2006, 12:49am; Reply: 9
Thanks for sharing your recipe concoction.  It sounds very visually diverse with the orange, green, and white colors of the vegetables and cheeses.

Posted by: jayney-O (Guest), Sunday, December 31, 2006, 12:07am; Reply: 10
I actually used sauteed portobellos (chopped up)  and onions too, but didn't have room to add ...anyway, you guys can come up with the details like that...
Posted by: koahiatamadl, Sunday, December 31, 2006, 12:42am; Reply: 11
This reminded me of a dish that was served in a vegetarian restaurant where I used to work.  They did spinach and mushroom lasagne made with spelt pasta sheets...the mushrooms were in a creamy sauce but you could probably amend this and make it O neutral/beneficial by adding minced beef to the mushrooms and making a bit of gravy rather than creamy sauce...
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