| 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>
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”