Recipe - Green Lasagna

SPINACH PASTA
1 pound Spinach, blanched, squeezed
dry; and rough chopped
4 Eggs
3 tablespoon Plus 1 teaspoon olive oil
4 cup Flour
1 One half teaspoon Salt

LASAGNA FILLING AND TOPPING
4 cup Hearty meat sauce; (recipe
follows)
2 cup Grated Mozzarella cheese
2 cup Grated Parmesan cheese
Salt and pepper
4 cup Mediumthick bechamel sauce
(recipe follow; heated

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 lightlyfloured 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
pastaroller 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 8x10inch
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 MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:27:19 0500

From: Meg Antczak meginny@frontiernet.net