| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Spinach, blanched, squeezed dry; and rough chopped |
| 4 | Eggs | |
| 3 | tb | Plus 1 teaspoon olive oil |
| 4 | c | Flour |
| 1 1/2 | ts | Salt |
| 4 | c | Hearty meat sauce; (recipe follows) |
| 2 | c | Grated Mozzarella cheese |
| 2 | c | Grated Parmesan cheese |
| Salt and pepper | ||
| 4 | c | Medium-thick bechamel sauce (recipe follow; heated |
INSTRUCTIONS
SPINACH PASTA LASAGNA FILLING AND TOPPING 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 8x10-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. Yield: 8 servings Recipe By :ESSENCE OF EMERIL SHOW#EE123 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:19 -0500 From: Meg Antczak <meginny@frontiernet.net>
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