Swiss Chard (or Spinach) Lasagne
================================

Makes:  12 servings
Prep time: 120 minutes
Cook time: 60 minutes

FILLING:
15-oz. container ricotta cheese
2-3 eggs
12 oz. mozzarella cheese, shredded
1/2 c. grated Parmesan cheese
1/2 c. chopped fresh parsley 
    (may substitute dried parsley flakes)
6-8 cloves garlic, peeled
1/2 t. freshly ground pepper

OTHER INGREDIENTS:
4 pkgs (10 oz. boxes) chopped spinach, thawed
    and drained (may substitute fresh Swiss 
    chard or spinach, wilted and drained -- see 
    instructions below)
2 lb. lean ground beef, browned and drained
1 pkg. (16 oz.) lasagne noodles, uncooked
3 c. (30 oz. jar) spaghetti sauce

In large bowl of food processor, add ricotta cheese, 2 eggs,
half of mozzarella cheese, Parmesan cheese, parsley, garlic,
and pepper.  Process until a soft, spreadable mixture is
formed.  If necessary, add a third egg to make the mixture
spreadable.  Set aside until ready to assemble lasagne, or 
store in airtight container in refrigerator until ready for
use.

If you are using fresh Swiss chard or spinach, please follow
the instructions below for preparing it.

Line a large baking sheet with aluminum foil.  Fill a large
stockpot with water, bring to a rolling boil.  

Put 6-7 lasagne noodles in pot; cook 6-7 minutes (do not
overcook).  Remove to foil-lined baking sheet; put sheet of 
aluminum foil over noodles.  Repeat with remaining noodles.

Preheat oven to 350 degrees Fahrenheit.  Use a lasagne pan 
or deep baking dish at least 9"x13"x4".

Spoon about 1 cup of sauce on bottom of baking dish, spread
evenly over bottom.  Arrange spinach or Swiss chard leaves
over sauce, covering entire area.  Arrange cooked lasagne 
noodles over top; spoon sauce over top.  Cover with spinach
or Swiss chard leaves; top with half of meat mixture and half
of cheese mixture.  Cover with spinach or Swiss chard leaves.
Repeat layers of lasagne, sauce, spinach or Swiss chard, meat,
cheese mixture, and spinach or Swiss chard.  Top with layer of
lasagne and remaining sauce.  Sprinkle remaining mozzarella
cheese on top.

Cover dish with foil; bake 45 minutes.  Remove foil; bake
15-20 minutes more.  Remove from oven; let stand 15 minutes
before cutting.


TO PREPARE FRESH SPINACH OR SWISS CHARD:
If you are using fresh Swiss chard or spinach, you may 
prepare it as follows:  cut off stems of Swiss chard if
they are very large and tough; rinse each leaf carefully.

Line a large baking sheet with aluminum foil.  Fill a large
stockpot with water, bring to a rolling boil.  Reduce heat
to medium until water simmers.  Using tongs, immerse 4-6 
leaves into hot water for approximately 20-30 seconds.  Use
tongs to remove leaves to foil-lined baking sheet; lay one
sheet of absorbent toweling or paper towel on top.  Repeat
with remaining leaves, layering toweling between each layer
to absorb excess moisture.  Set aside until ready to assemble
lasagne.

TO PREPARE AHEAD:
This dish may be prepared ahead and frozen.  Assemble all
ingredients in dish, wrap unbaked dish tightly and freeze.
Frozen dish may be saved up to 3 months.  Bake, frozen, at 
350 degrees Fahrenheit about 2 hours, or thaw in refrigerator 
overnight.  Thawed dish will take about 1 hour for baking.  
Test for doneness by inserting a knife in the center of the 
dish to see if it is hot enough to serve.