Recipe for Lasagne Verdi


1/2 cup spinach; cooked, drained
2 eggs; slightly beaten
2 1/2 cup flour; up to 3 cups water salt
4 tablespoon olive oil
3 cup mother's tomato sauce
3 cup cheese sauce
1/2 cup parmesan cheese; freshly grated


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 1/4 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

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