Shelly's Recipe

GREEN LASAGNE OR NOODLES

Category: Pasta

Cook 1 pkg frozen chopped spinach according to pkg directions. Drain well, pressing out moisture with back of spoon. Chop finely and force through a food mill.

Pasta: In mixing bowl beat: 2 eggs, and 1/2 tsp of salt. Beat in the spinach puree. Beat in: about 2 1/2 cups flour, or enough to make a firm dough. Knead thoroughly, adding a little more flour if necessary. Cut dough into 4 pieces and let rest 30 minutes. Then roll out one piece at a time very thin on a well floured board in to a 12-inch square. For lasagna cut into 4 inch squares.

Dry on towel for 1hr.then cook in boiling salted water for 8 minutes. drain and rinse thoroughly. makes 1 pound of green pasta.

Meat Sauce: In skillet heat 1/4 cup butter. Saute 2 onions finely chopped, 1/2 cup finely chopped celery, and 2 small carrots, chopped, until lightly browned. Sprinkle with 2 tsp salt, 1/2 tsp pepper, 1 tsp oregano.

Add:1 pound ground lean beef, 1 pound ground pork, 1/2 cup dry white wine, 6 tbsp tomato sauce (recipe follows. Simmer 15 minutes, stirring frequently.

Cream Sauce: In saucepan melt 1/2 cup butter. Stir in 1/2 cup flour, 1 tsp salt and 1/4 tsp pepper. Add: 1 quart hot milk and cook, stirring until sauce is smooth and thick. Cover and cook over low heat for 5 minutes, stirring occasionally. Stir in 1 cup cream.

Preheat oven to 350. In a buttered 13 x9 inch baking dish arrange a layer of lasagna using 6 of the cooked squares. Spread one third of the meat sauce, sprinkle with 2 tbsp parmesan cheese, top with 6 more squares of lasagne. Spread with 1/3 of cream sauce and sprinkle with 2 tbsp parmesan cheese. Repeat these layers twice more, so you have 6 layers, ending with cream sauce. Sprinkle with remaining grated cheese. Bake in moderate oven for 15 minutes and serve in the baking dish. Serves 6

Tomato Sauce: In sauce pan heat 2 tbsp butter. Add: 1 clove garlic, minced, 2 medium onions, chopped and cooked over moderate heat for 5 minutes, or until onions are transparent.

Add: 4 ripe tomatoes, peeled and chopped, 1 tbsp tomato paste, 1 tbsp flour, 1 cup beef stock, 1/4 tsp thyme, 1/2 bay leaf, 1 tsp salt, 1/2 tsp pepper. Stir to mix well, bring to boil and simmer for 15 minutes, stirring occasionally. Stir in: 2 medium mushrooms, minced and cook for 5 minutes longer. Keep hot.