Yield: 8 servings
|1 \N||=== spinach pasta ===|
|1.00 pounds||spinach; blanched, squeezed|
|1 \N||; dry, roughly chopped|
|10.00 teaspoon||olive oil|
|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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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