Malfatte Vegetable 'pasta' Sheets for Lasagna

• 2 garlic cloves, minced
• 1 large onion, minced
• 6 celery ribs, minced
• 3 lbs chard leaves, finely Chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 3 eggs, beaten lightly
• 2 cups fine soft bread crumbs
• 12 teaspoon marjoram
• 12 teaspoon clove, ground
• 12 teaspoon cinnamon
• tomato sauce, 2-4 servings of your favorite sauce
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 3 tablespoons flour

1. *For Gluten Free, use Gluten Free Bread Crumbs.
2. **For Gluten Free, use Garbonzo Bean Flour.
3. Heat the Extra Virgin Olive Oil in a saute pan over medium heat.
4. Add the Onion and a pinch of Sea Salt and cook until onion is pale gold.
5. Add the Celery and cook for another 3 minutes.
6. Add the garlic and saute until light gold, taking care not to bitter.
7. Add the Chard and Parsley and saute until the Chard is wilted, stirring frequently.
8. Remove from heat and let cool.
9. Add the 3 beaten eggs and the remaining ingredients to the cooled mixture.
10. Add enough bread crumbs to form a medium paste.
11. Pour mixture onto a Floured Surface and divide in half.
12. Pat flour on top of mixture and press to a flat surface about 1/2 inches thick.
13. Cut into roughly 1 1/2 in squares (remember - 'badly done').
14. Boil salted water and drop squares in 2 or 3 at a time.
15. Cook until they float to the surface.
16. Drain on a papter towel and set aside.
17. Prepare your favorite Tomato Sauce, Ragu or Lasagna filling.
18. Pour your completed sauce into a baking dish.
19. In a single layer, place the Malfattes on top of the sauce, leaving about 1/4 in between them.
20. Do not press them into the sauce.
21. Preheat oven to 400 and bake, covered for about 45-1hr.
22. Freezes well and is excellent with spinach.

garlic, onion, celery, chard, flat leaf parsley, eggs, bread crumbs, marjoram, cinnamon, tomato sauce, extra virgin olive oil, salt, flour

Taken from www.food.com/recipe/malfatte-vegetable-pasta-sheets-for-lasagna-440453 (may not work)