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Lasagna Alfredo

Kale, turnips, mustards, or spinach all work well. Break greens into bite-sized pieces, discarding thick stems. Steam or boil in small amount of water 5-7 min. for kale, less for other greens. Drain well. Use broth and precook lasagna noodles to “al dente”. Saute 1 diced onion; set aside. Prepare Alfredo Sauce: Melt ½ c. butter in saucepan over low heat, add 2 c. half and half or light cream, heat until hot but not boiling. Add 1 ¼ c. grated Parmesan or Romano cheese. Stir until cheese is melted, don’t boil. Brush lasagna pan with olive oil. Spread thin layer of Alfredo sauce in bottom, then layer of noodles, then greens, more sauce, noodles, and sauce etc. Heat in oven until bubbly. Many other types of vegetables can be used—shredded carrots, zucchini, roasted root vegetables, cooked broccoli…