LASAGNE VERDI AL FORNO


Meat Sauce:
8 	oz Italian sausage
1 	lg onion, finely chopped
1 	stalk celery, finely chopped
1 	carrot, finely shredded
2 	cloves garlic, minced
1¾ 	cup water
¾ 	cup dry red wine
1/3	cup tomato paste
½	tsp oregano
¼ 	tsp basil
	bay leaf 
1/8 	tsp pepper
	dash of nutmeg 

Green Noodles
1 	10 oz. package fronzen spinach, cooked per package directions
2 	eggs
1 	Tbls. oil
1 	tsp. salt
2 	cup flour
4½ 	qts. water
1 	Tbls. salt
1 	Tbls. oil

Cheese Filling
2 	cup shredded Mozzarella
1½ 	cup grated Parmesan
¼	cup snipped parsley 

Creamy Sauce
1/3 	cup butter or margarine
1/3 	cup flour
1 	tsp salt
	dash nutmeg
3 	cup milk

 
Cook and stir sausage until light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered stirring occasionally, at least 1 hour.

NOODLES: Rinse spinach in cold water; drain. Place in blender with eggs, 1 Tbls oil and 1 tsp salt. Blend until pureed, 20 seconds. Add spinach to flour. Mix until combined. Knead until smooth and elastic, 5 minutes. Let rest 10 minutes. Divide dough in half. Roll each piece into a 13" x 12" rectangle. Cut into 6 strips 13" x 2". Let dry 30 minutes. Heat water to boiling, add salt, oil and noodles. Boil 1520 minutes. Drain, rinse with cold water.

CHEESE: Mix together in medium bowl.

Heat butter over low heat until melted. Blend in flour, salt  and nutmeg. Cook over how heat, stirring constantly, until smooth and bubbly, remove from heat. Stir in milk. Return to heat and bring to boil, stirring constantly. Boil and stir 1 minutes. Cover and keep warm.


PUTTING IT TOGETHER:  Set aside ½ cup of the cheese filling. Spread 1 cup sauce in ungreased 13" x 9" dish. Layer 3 noodles, half the creamy sauce, half the cheese filling, 3 noodles and half the remaining meat sauce; repeat. Sprinkle with reserved cheese filling. Bake uncovered at 350F 35 minutes. Let stand at least 10 minutes (IMPORTANT) before cutting.

SERVES:  						SOURCE: recupcooking, 5.2.96