Ease of Preparation: Easy Preparation Time: 20 minutes
Cook Time: 20 minutes Yield: 9 servings
½ pound whole wheat lasagna noodles (cooked)
1 bunch scallions (chopped)
1 Tablespoon fresh lemon zest
1 cup herbs (parsley and basil chopped)
¾ cups edible organic green tea leaves
4 cloves garlic (minced)
1 cup feta cheese (crumbled)
1 cup ricotta cheese
Pinch of ground nutmeg
3 cups low moisture skim mozzarella cheese (shredded)
1 ½ cups grated Parmigiano Reggiano
2 Tablespoon Olive oil
White ground pepper to taste
Salt to taste
*VARIATION – if you wish to add meat and still remain healthy then add 1 pound ground turkey – cook turkey. For turkey variation cook the turkey meat with the scallions, garlic, herbs and edible organic green tea leaves and set aside.
Preheat oven to 350 degrees F.
Heat olive oil in sauce pan and add scallions, garlic, lemon zest, herbs and edible organic green tea leaves to sauté. Set aside to cool.
In a mixing bowl place the sautéed mixture from above, feta, ricotta, eggs, salt & pepper and nutmeg, combine all ingredients evenly.
Place a layer of the lasagna noodles in the bottom of your 9 x 13 inch baking dish. Top with half of the edible organic green tea mixture, 1/3 of the mozzarella cheese and ½ cup of parmigiano reggiano chese. Top with another layer of noodles then add remaining edible organic green tea mixture, 1/3 of the mozzarella cheese and ½ cup parmigiano reggiano cheese. Top with another layer of noodles followed by remaining mozzarella cheese and parmigiano reggiano cheese.
Bake in preheated oven until bubbling on the sides and golden brown on top, about 30 to 45 minutes.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”