| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Uncooked lasagna noodles |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Flour |
| 4 |
c |
Milk |
|
|
Salt & pepper to taste |
|
|
Nutmeg |
| 1 |
lb |
Italian sausage |
| 1 |
lb |
Frozen chopped spinach; thawed |
| 3/4 |
c |
Slivered sun dried tomatoes; oil packed |
| 3/4 |
lb |
Provolone cheese; (18 slices) |
| 2 |
tb |
Parmesan cheese |
INSTRUCTIONS
Cook lasagna noodles till tender. Drain and set aside. Melt the butter in a
saucepan. Whisk in the flour and cook over medium heat about 2 minutes. Add
the milk and cook till sauce thickens, about 10 minutes. Add salt, pepper
and nutmeg to taste. Remove casings from sausage and cook, crumble and
drain. Squeeze defrosted spinach to remove excess water. Preheat oven to
350. Assemble lasagna as follows: Spoon a small amount of sauce into a
9x13" baking pan. Add 1 layer of noodles. Cover the noodles with all of the
spinach. Sprinkle with 1/4 cup of the tomatoes. Cover with a layer of
provolone cheese. Next layer: use noodles,sauce, tomatoes, and a final
layer of provolone cheese. Cover with a layer of noodles, then a layer of
sauce and sprinkle with parmesan cheese. Bake for 30 minutes. Let stand 10
minutes before cutting.
Posted to Fabfood by MeLizaJane@aol.com on Nov 3, 1997.
Recipe by: Lisa Lepsy
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 23,
1998
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