Green lasagna

Yield: 8 servings

Measure Ingredient
1 \N === spinach pasta ===
1.00 pounds spinach; blanched, squeezed
1 \N ; dry, roughly chopped
4.00 \N eggs
10.00 teaspoon olive oil
4.00 cup flour
1½ teaspoon salt
1 \N === lasagna filling and topping ===
4.00 cup hearty meat sauce; see * note
2.00 cup grated mozzarella cheese
2.00 cup grated parmesan cheese
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
4.00 cup medium-thick bechamel sauce; heated, see * note

* Note: See the “Meat Sauce” and “Bechamel Sauce” recipes which are included in this collection.

Make pasta: In work bowl of a food processor combine spinach, eggs and olive oil and pulse 5 times. Add salt and flour and process until a smooth, tight dough is formed. Turn out onto lightly-floured work surface and knead briefly into a tight ball. Wrap dough in plastic wrap and set aside to rest for at least 30 minutes. Cut dough into 6 to 8 pieces, and feed through a pasta-roller into long, thin sheets.

Set aside to dry, or cook immediately in a large pot of boiling, salted water, a few sheets at a time. Boil pasta briefly until just cooked through, drain with a slotted spoon and plunge into a bowl of ice water to cool. Repeat until all pasta is cooked. Preheat oven to 350 degrees. To assemble lasagna: In a greased 8- by 10-inch baking pan layer pasta, top with Meat Sauce and sprinkle with mozzarella.

Top with another layer of pasta, spread with Bechamel Sauce and sprinkle with Parmesan. Repeat 2 times more, until all filling and topping ingredients are used, ending with a layer of cheese. Cover with foil bake for 1 hour. This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their Web-Site -

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Recipe by: Emeril Lagasse

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