Lasagna verde pavarotti
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Green lasagna noodles | ||
| Cheese sauce | ||
| Meat sauce | ||
| Grated Mozzerella cheese | ||
| Grated Parmesan cheese | ||
| Butter | ||
| (for green lasagna noodles; see green pasta dough recipe in index) | ||
| 6 | tablespoons | Butter |
| 6 | tablespoons | All-purpose flour |
| 1 | teaspoon | Salt |
| 6 | cups | Hot milk |
| 1 | cup | Grated Parmesan cheese |
| 1 | cup | Grated Mozzarella cheese |
| 6 | tablespoons | Butter |
| 3 | tablespoons | Olive oil |
| 1 | Onion; finely chopped | |
| 1 | Carrot; finely chopped | |
| 1 | Stalk celery; finely chopped (up to) | |
| 3 | slices | Bacon; chopped |
| 6 | ounces | Minced pork |
| 6 | ounces | Minced beef |
| 2 | ounces | Sausage |
| 3 | Chicken livers | |
| 1 | cup | Dry white wine |
| Salt & pepper | ||
| 2 | tablespoons | Tomato paste |
| 2 | cups | Beef stock (see recipe) |
| ¼ | pounds | Mushrooms; chopped |
| ½ | Clove garlic; pressed | |
| ½ | cup | Chopped parsley |
Directions
CHEESE SAUCE
MEAT SAUCE
1. Preheat oven to 375.
2. Cover bottom of greased deep, round baking dish with ⅓ lasagna noodles. Cover with ½ the Cheese Sauce. Spread ½ the Meat Sauce over the Cheese Sauce. Repeat layers, ending with a layer of noodles.
3. Sprinkle with cheeses. Dot with butter. Bake in preheated oven 1 hour or until golden on top. Serve Immediately. GREEN LASAGNA NOODLES: Prepare as directed in Green Pasta Dough recipe (see Index) except roll out somewhat thicker than described & cut into 2-inch-wide strips. CHEESE SAUCE: 1. Melt butter in heavy saucepan over moderate heat. Remove from heat; stir in flour & salt. Cook, stirring constantly, until flour dissolves. Do not let brown.
2. Graduallly add hot milk, stirring constantly with a wire whisk. Cook & stir until thickened & smooth.
3. Add cheeses & stir until melted. MEAT SAUCE 1. Melt 3 TBS. butter & oil. Add onion, carrot, celery, & bacon; fry gently until just beginning to brown.
2. Add pork, beef, sausage, & liver. Add wine & cook until it evaporates.
Season with salt & pepper.
3. Dilute tomato paste in stock; add to meat mixture. Cover & cook slowly for 1 hour.
4. Saute mushrooms, garlic, & chopped parsley in remaining 3 TBS. butter.
Mix into sauce.
MARIOS
TURTLE CREEK VILLAGE, DALLAS
WINE: CORVO DUCA DI SALAPARUTA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .