Lasagne Verdi
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
spinach
ooked, drained |
|
| 2 | large |
eggs
lightly beaten |
|
| 2 ½ | cups |
all-purpose flour
up to 3 cups |
|
| 6 | quarts |
water
|
*
|
| 1 | x |
salt
|
*
|
| 4 | tablespoons |
olive oil
|
|
| 3 | cups |
tomato sauce
|
|
| 3 | cups |
cheese
sauce |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
spinach
ooked, drained |
|
| 2 | large |
eggs
lightly beaten |
|
| 591 | ml |
all-purpose flour
up to 3 cups |
|
| 6 | quarts |
water
|
*
|
| 1 | x |
salt
|
*
|
| 6E+1 | ml |
olive oil
|
|
| 7.1E+2 | ml |
tomato sauce
|
|
| 7.1E+2 | ml |
cheese
sauce |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
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 tablespoon 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 tablespoon oil and ¼ 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 400℉ (200℃) oven for approximately 20 minutes.
Serve with remaining Parmesan cheese in a separate dish
