1/4 cup fine virgin olive oil
3 large cloves of garlic
l large jalapeno pepper
1 medium-size onion
3 tbsp. instant chicken bouillon
8 ounces of lasagne noodles, green or regular
32 ounces of your favorite tomato pasta sauce
16 ounces of ricotta cheese
1/4 cup grated Parmesan cheese
1 ½ tsp. salt
1 ½ dried oregano
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Clean greens and cut into long strips and set aside. Heat olive oil in large skillet over medium heat.
Dice garlic, pepper, and onion and add to olive oil. Saute until tender. Add greens, stir, and saute for about 15 minutes over medium heat. Add bouillon, stir, and cooked covered 45 minutes over low heat.
Remove from heat. Cook lasagne noodles according to package directions. Reserve 4 ounces of sauce. Mix ricotta cheese, 1/4 cup Parmesan cheese, the salt and oregano. Layer 1/3 each of the noodles, sauce, mozzarella cheese and ricotta cheese mixture in ungreased 13x9x2 inch pan. Repeat 2 times. Spoon reserved sauce onto top; sprinkle with 1/4 cup Parmesan cheese. Cook uncovered in 350 degree oven for 45 minutes. Let stand about 15 minutes before cutting.
(Greens can be done ahead and stored in refrigerator or drained leftover greens can be used.)