Green Lasagna

Recipe Ingredients

		Spinach Pasta
1 lb	454g / 16oz	Spinach - blanched, squeezed dry, roughly chopped
4		Eggs
10 teaspoons	50ml	Olive oil
4 cups	250g / 8.8oz	Flour
1 1/2 teaspoons	7.5ml	Salt
		Lasagna Filling and Topping
4 cups	948ml	Hearty Meat Sauce - see * Note
2 cups	292g / 10oz	Grated Mozzarella cheese
2 cups	292g / 10oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Medium-thick Bechamel Sauce - heated, see * Note

Recipe Instructions

* Note: See the "Meat Sauce" and "Bechamel Sauce" recipes which are included in this collection.

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 lightly-floured 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 pasta-roller 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 8- by 10-inch 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.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-123 broadcast 03-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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