Recipe - Habanero Lasagna

1 cn Black olives
4 (up to)
6 Habaneros
2 (up to)
3 Cloves garlic
2 Boxes frozen spinach;
defrost
Many; many cloves garlic
1 pound Light Ricotta
Commercial tomato sauce
1 cn (large) crushed tomatoes
Zucchini
Shredded Romano cheese

Date: Mon, 4 Mar 1996 07:21:30 0500

From: Naughyde@aol.com
Thank you Jose and Jennifer! A pleasant, comfortable, interesting and
tasty time was had by the Fort Wayne contingent. I hope other reports, and
recipes, pour in soon, and pictures were taken that should eventually make
their way to the CH home pages...

We brought habanero lasagna: in food processor, night before 1 can black
olives, 46 habaneros, couple cloves garlic. Marinate in a little white
wine overnight. When ready to make lasagna, take 2 boxes frozen spinach,
defrost and saute with many many cloves of garlic. Mix the spinach and
garlic with a pound of light ricotta. Then go ahead and make a lasagna,
using the olive mixture as 2 layers and the spinach mixture as 2 layers.
Ours was meatless, we used a commercial tomato sauce mixed with a large can
of crushed tomatoes and also had a zucchini layer and a shredded romano
cheese layer.

CHILEHEADS DIGEST V2 #259

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.