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Green Lasagna with Two Sauces (Lasagna Verdi al Forno)
Meat Sauce
Green Noodles or 12 spinach lasagna
noodles, cooked and drained
Cheese Filling
Creamy Sauce
Prepare Meat Sauce, Green Noodles, Cheese Filling and Creamy Sauce. Reserve 1/2 cup of the Cheese Filling. Spread 1 cup of the Meat Sauce in ungreased 13 x 9-inch baking dish. Layer 3 lasagna noodles, 1/2 of the Creamy Sauce, 1/2 of the remaining Cheese Filling, 3 lasagna noodles and 1/2 of the remaining Meat Sauce; repeat. Sprinkle with reserved Cheese Filling. Bake uncovered at 350 degrees F until hot and bubbly, about 35 minutes. Let stand 10 minutes before cutting.
Yields 12 servings.
Meat Sauce
8 ounces bulk Italian sausage, crumbled
4 ounces smoked sliced chicken or
turkey, finely chopped
1 large onion, finely chopped
1 medium stalk celery, minced
1 medium carrot, finely shredded
2 cloves garlic, finely chopped
1 3/4 cups water
3/4 cup dry red wine
1/3 cup tomato paste
1/2 teaspoon Italian herb seasoning
1/8 teaspoon pepper
Dash of ground nutmeg
Cook and stir sausage until light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 1 hour.
Green Noodles
8 ounces fresh spinach or 1 (10 ounce) package frozen
spinach cooked as per package directions
2 eggs
1 tablespoon olive oil
1 teaspoon salt
2 cups all-purpose flour
4 1/2 quarts water
1 tablespoon salt
1 tablespoon olive oil
Remove root ends and imperfect leaves from spinach. Wash several times in water, lifting out each time; drain. Cover and cook with just the water that clings to leaves until tender, 3 to 10 minutes. Rinse spinach with cold water; drain. Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container. Cover and blend until puréed, about 20 seconds.
Make a well in center of flour. Add spinach mixture; stir with fork until mixed. Sprinkle with a few drops water if dry; mix in small amount of flour if sticky. Gather dough into a ball. Knead on lightly floured cloth-covered board until smooth and elastic, about 5 minutes. Let stand 10 minutes.
Divide dough into halves. Roll one half into a 13 x 12-inch rectangle; cut rectangle into 6 (13 x 2-inch) strips. Repeat with remaining dough. Spread strips on rack; let stand 30 minutes.
Heat water to rapid boil; stir in 1 tablespoon salt, 1 tablespoon oil and the noodles. Cook uncovered over medium heat until nearly tender, 15 to 20 minutes. Drain; rinse with cold water. Place in single layer between sheets of wax paper.
Cheese Filling
2 cups shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1/4 cup snipped parsley
Toss all ingredients together.
Creamy Sauce
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
Dash of ground nutmeg
3 cups milk
Heat butter over low heat until melted. Blend in flour, salt and nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm. If sauce thickens, beat in small amount of milk. Sauce should be the consistency of heavy cream.
