| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Italian, Vegetarian, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 |
|
Egg pasta recipe(above) |
| 1 |
lb |
Ricotta cheese |
| 2 |
cl |
Garlic, minced |
| 10 |
oz |
Frozen chopped spinach, |
|
|
Thawed and drained |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 4 |
c |
Seasoned Italian tomato |
|
|
Sauce |
| 2 |
c |
Grated provolone cheese |
| 2 |
c |
Grated mozzarella |
| 1 |
c |
Freshly grated Parmesan |
|
|
Cheese |
INSTRUCTIONS
Prepare the pasta dough according to recipe directions.Cut into strips
about 13" long and 3" wide.You will need to gather all the trimmed scraps
and reroll the dough to make enough noodles.This recipe should work out
exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg
and salt.Mix well by hand or in food processor. To assemble the
lasagne,pour a little bit of sauce in the bottom of a 9 x 13" baking
dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of
provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer
of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of
noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce
and grated cheese. Cover the lasagne lightly(if you are using aluminum
foil,make a tent with the foil so it doesn't touch the top of the lasagne).
Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional
30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne
will be quite firm and can be served in tidy- looking squares.Serves 6
generously.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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