Path: swen.emba.uvm.edu!news3.near.net!news.ner.bbnplanet.net!howland.reston.ans.net!newsfeed.internetmci.com!in2.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: "Angela M. Cable" Newsgroups: rec.food.recipes Subject: Lasagne Verdi al Forno Followup-To: rec.food.cooking Date: 2 May 1996 06:21:12 -0600 Organization: Dowell division of Schlumberger Corp Lines: 80 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <31806265.1843@rock-springs.dowell.slb.com> Reply-To: "Angela M. Cable" NNTP-Posting-Host: mack.rt66.com 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! ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.