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| Green Lasagna with Two Sauces (Lasagna Verdi al Forno) |
Hits: 2 |
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Description:
Meat Sauce
Green Noodles or 12 spinach lasagna
noodles, cooked and drained
Cheese Filling
Creamy Sauce
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| Date Added: |
May 10, 2008 |
Season: |
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| Category: |
Sauces |
Prep. Method: |
Boil |
| Calories: |
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Dish Type: |
Sauces |
| Serves: |
12 |
Cuisine: |
Not Specified |
| Prep. Time: |
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Ingredients:
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Prepare Meat Sauce, Green Noodles, Cheese Filling and Creamy
Sauce. Reserve 1/2 cup of the Cheese Filling. Spread 1 cup
of the Meat Sauce in ungreased 13 x 9-inch baking dish.
Layer 3 lasagna noodles, 1/2 of the Creamy Sauce, 1/2 of the
remaining Cheese Filling, 3 lasagna noodles and 1/2 of the
remaining Meat Sauce; repeat. Sprinkle with reserved Cheese
Filling. Bake uncovered at 350 degrees F until hot and
bubbly, about 35 minutes. Let stand 10 minutes before
cutting.
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Directions:
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- Yields 12 servings.
- Meat Sauce
- 8 ounces bulk Italian sausage, crumbled
- 4 ounces smoked sliced chicken or
- turkey, finely chopped
- 1 large onion, finely chopped
- 1 medium stalk celery, minced
- 1 medium carrot, finely shredded
- 2 cloves garlic, finely chopped
- 1 3/4 cups water
- 3/4 cup dry red wine
- 1/3 cup tomato paste
- 1/2 teaspoon Italian herb seasoning
- 1/8 teaspoon pepper
- Dash of ground nutmeg
- Cook and stir sausage until light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 1 hour.
- Green Noodles
- 8 ounces fresh spinach or 1 (10 ounce) package frozen
- spinach cooked as per package directions
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour
- 4 1/2 quarts water
- 1 tablespoon salt
- 1 tablespoon olive oil
- Remove root ends and imperfect leaves from spinach. Wash several times in water, lifting out each time; drain. Cover and cook with just the water that clings to leaves until tender, 3 to 10 minutes. Rinse spinach with cold water; drain. Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container. Cover and blend until puréed, about 20 seconds.
- Make a well in center of flour. Add spinach mixture; stir with fork until mixed. Sprinkle with a few drops water if dry; mix in small amount of flour if sticky. Gather dough into a ball. Knead on lightly floured cloth-covered board until smooth and elastic, about 5 minutes. Let stand 10 minutes.
- Divide dough into halves. Roll one half into a 13 x 12-inch rectangle; cut rectangle into 6 (13 x 2-inch) strips. Repeat with remaining dough. Spread strips on rack; let stand 30 minutes.
- Heat water to rapid boil; stir in 1 tablespoon salt, 1 tablespoon oil and the noodles. Cook uncovered over medium heat until nearly tender, 15 to 20 minutes. Drain; rinse with cold water. Place in single layer between sheets of wax paper.
- Cheese Filling
- 2 cups shredded mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
- 1/4 cup snipped parsley
- Toss all ingredients together.
- Creamy Sauce
- 1/3 cup butter or margarine
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- Dash of ground nutmeg
- 3 cups milk
- Heat butter over low heat until melted. Blend in flour, salt and nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm. If sauce thickens, beat in small amount of milk. Sauce should be the consistency of heavy cream.
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| Rating: () |
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Added On: May 10, 2008 |
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