Ricotta And Squash Blossom Lasagna

• 6 green tomatoes
• 1 chile pepper poblano, roasted, peeled, and seeded.
• 1 garlic clove peeled and minced
• salt
• water
• 1 1/4 cups ricotta cheese
• lasagna sheets no-boil
• squash blossoms
• 7/8 cup string cheese shredded
• feta cheese crumbled, optional

1. Boil the tomatoes in water for approximately 15 minutes.
2. Once cooked, place them in a blender or food processor along with the chile pepper, garlic, and a pinch of salt. Puree until smooth. Add up to 2 cups of water to thin the sauce.
3. Preheat the oven to 200 degrees Celsius.
4. Add a few tablspoons of sauce to the bottom of the baking dish.
5. Add a layer of lasagna on top of the sauce. Add a layer of ricotta cheese, then a layer of squash blossoms, and finally a layer of feta cheese, if desired. Add a pinch of salt.
6. Continue layering the ingredients in this order until you've reached the top of the baking dish.
7. Add a layer of string cheese on the final layer of the lasagna, then place the dish in the oven and bake for 20 minutes.
8. Allow the lasagna to cool for 10 minutes before serving.

green tomatoes, pepper, garlic, salt, water, ricotta cheese, lasagna sheets, blossoms, string cheese, feta cheese

Taken from www.yummly.com/recipe/Ricotta-and-Squash-Blossom-Lasagna-530538 (may not work)