Recipe - Lasagne Verdi

One half cup Spinach;cooked, drained
2 Eggs;slightly beaten
2 One half cup Flour; up to 3 cups
6 qt Water
Salt
4 tablespoon Olive oil
3 cup Mother's Tomato Sauce
3 cup Cheese Sauce
One half cup Parmesan cheese;freshly
grated

Green Lasagna To quote the author, "Many years ago, I invited some friends
to try mu kosher green lasagne. At first they declined my invitation (being
strictly orthodox, they seldom accepted invitations to eat in other
people's homes). But when I insisted that I would buy everything new from
pots and pans to tablecloth and dishes they accepted. They came early, so
I prepared everything with their help. We had a lot of fun, and they liked
my lasagna so much that they asked to stay for supper to eat the leftovers.
Of course, I was very flattered and delighted that they stayed." Squeeze
most of the liquid of the spinach. Chop very fine to the consistency of a
smooth paste. Make dough with spinach, eggs and flour as needed, following
the directions for pasta homemade. Roll it thin, sprinkling often with
flour to avoid sticking . Cut into strips about 5X8 inches. Bring 6 quarts
of water to a boil with 3 Tbsp salt. Cook a few strips at a time for 2
minutes, uncovered. Remove from boiling water with a slotted spoon and drop
into a basin of cold water. Drain and spread over a slightly damp cloth.
Coat the bottom of a lasagna baking dish with 2 Tbsp oil and One fourth cup tomato
sauce. Place in it one layer; lightly cover it with tomato sauce and
dollops of cheese sauce. Sprinkle with some Parmesan cheese and continue to
make layers until you have used up all the pasta and the sauces. Sprinkle
top with remaining oil and bake in a 400F oven for approximately 20
minutes. Serve with remaining Parmesan cheese in a separate dish. SERVES: 6

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini