Subject: Lasagne Verdi al Forno
From: "Angela M. Cable" <[email-masked]>
Date: 2 May 1996 06:21:12 -0600
Newsgroups: rec.food.recipes

Lasagne Verdi al Forno

Meat Sauce:

8 oz. Italian sausage
1 lg. onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely shredded
2 cloves garlic, minced
1 3/4 c. water
3/4 c. dry red wine
1/3 c. tomato paste
1/2 t. oregano
1/4 t. basil
bay leaf 
1/8 t. pepper
dash of nutmeg

Cook and stir sausage until light brown; drain. Stir in 
remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 
stirring occasionally, at least 1 hour.

Green Noodles

(commercially available noodles may be substituted, these are really 
worth the effort, though)

1 10 oz. package fronzen spinach, cooked per package directions
2 eggs
1 T. oil
1 t. salt
2 c. flour
4 1/2 qts. water
1 T. salt
1 T. oil

Rinse spinach in cold water; drain. Place in belender with 
eggs, 1 T. oil and 1 t. salt. Blend until pureed, 20 seconds.
Add spinach to flour. Mix until combined. Knead until smooth 
and elastic, 5 minutes. Let rest 10 minutes. 
Divide dough in half. Roll each piece into a 13" x 12" 
rectangle. Cut into 6 strips 13" x 2". Let dry 30 minutes.
Heat water to boiling, add salt, oil and noodles. Boil 15-20 
minutes. Drain, rinse with cold water.

Cheese Filling

Toss 2 c. shredded Mozzarella
1 1/2 c. grated Parmesan
1/4 c. snipped parsley 

Mix together in medium bowl.

Creamy Sauce

1/3 c. butter or margarine
1/3 c. flour
1 t. salt
dash nutmeg
3 c. milk

Heat butter over low heat until melted. Blend in flour, salt 
and nutmeg. Cook over how heat, stirring constantly, until smooth and 
bubbly, remove from heat. Stir in milk. Return to heat and bring to 
boil, stirring constantly. Boil and stir 1 minutes. Cover and keep warm.
Putting it together:  Set aside 1/2 c. of the cheese filling. Spread 1 c. sauce 
in 
ungreased 13" x 9" dish. Layer 3 noodles, half the creamy sauce, half 
the cheese filling, 3 noodles and half the remaining meat sauce; repeat. 
Sprinkle with reserved cheese filling. Bake uncovered at 350F 35 
minutes. Let stand at least 10 minutes (IMPORTANT) before cutting.

 Like most Italian food, this is even better the 2nd day!

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