Lasagne Verdi Al Forno
| Yield: | 6 Servings |
| Categories: | Pasta, Sausages, Main Dishes |
| Meat Sauce | ||
| 8 | oz | Italian sausage |
| 1 | lg | Onion, finely chopped |
| 1 | Stalk celery, | |
| Finely chopped | ||
| 1 | Carrot, finely shredded | |
| 2 | cl | Garlic, minced |
| 1 3/4 | c | Water |
| 3/4 | c | Dry red wine |
| 1/3 | c | Tomato paste |
| 1/2 | ts | Oregano |
| 1/4 | ts | Basil |
| Bay leaf | ||
| 1/8 | ts | Pepper |
| Dash of nutmeg | ||
| Green Noodles | ||
| 10 | oz | Package fronzen spinach, |
| Cooked per directions | ||
| 2 | Eggs | |
| 1 | tb | Oil |
| 1 | ts | Salt |
| 2 | c | Flour |
| 4 1/2 | qt | Water |
| 1 | tb | Salt |
| 1 | tb | Oil |
| Cheese Filling | ||
| 2 | c | Shredded Mozzarella |
| 1 1/2 | c | Grated Parmesan |
| 1/4 | c | Snipped parsley |
| Creamy Sauce | ||
| 1/3 | c | Butter or margarine |
| 1/3 | c | Flour |
| 1 | ts | Salt |
| ds | Nutmeg | |
| 3 | c | Milk |
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