Green Lasagna with Two Sauces (Lasagna Verdi al Forno)
Spinach Noodles:
8 ounces fresh spinach
2 eggs
1 tablespoon olive oil
1 teaspoon salt
2 cups all-purpose flour
4 1/2 quarts water, for cooking
Cheese Filling:
2 cups (8 oz.) shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1/4 cup fresh parsley
Cream Sauce:
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
Dash of ground nutmeg
3 cups milk
Meat Sauce:
8 ounces (1/2 pound) bulk Italian sausage, crumbled
4 ounces smoked sliced chicken or turkey, finely chopped
1 large onion, finely chopped
1 medium stalk celery, minced
1 medium carrot, finely shredded
2 cloves garlic, finely chopped
1 3/4 cups water
3/4 cup dry red wine
1/3 cup tomato paste
1/2 teaspoon Italian herb seasoning
1/8 teaspoon pepper
Dash of ground nutmeg
Make the Spinach Noodles:
Remove root ends and imperfect leaves from spinach. Wash several times in water, lifting out each time; drain. Cover and cook with just the water that clings to leaves until tender, 3 to 10 minutes. Rinse spinach with cold water; drain. Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container. Cover and blend until pureed, about 20 seconds.
Make a well in center of flour. Add spinach mixture; stir with fork until mixed. Sprinkle with a few drops water if dry; mix in small amount of flour if sticky. Gather dough into a ball. Knead on lightly floured cloth-covered board until smooth and elastic, about 5 minutes. Let stand 10 minutes.
Divide dough into halves. Roll one half into a 13 x 12-inch rectangle; cut rectangle into 6 (13 x 2-inch) strips. Repeat with remaining dough for a total of 12 strips. Spread strips on rack; let stand 30 minutes.
Heat water to rapid boil; stir in the noodles. Cook uncovered over medium heat until nearly tender, 15 to 20 minutes. Drain; rinse with cold water. Place in single layer between sheets of wax paper until ready to use.
Make the Meat Sauce:
Cook and stir sausage until light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 1 hour.
Make the Cheese Filling:
Toss all ingredients together.
Make the Cream Sauce:
Heat butter over low heat until melted. Blend in flour, salt and nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm. If sauce thickens, beat in small amount of milk. Sauce should be the consistency of heavy cream.
To Assemble:
Spread 1 cup of the Meat Sauce in ungreased 13 x 9-inch baking dish. Layer 3 lasagna noodles, 1/2 of the Cream Sauce. Reserve 1/2 cup of the Cheese Filling. Layer 1/2 of the remaining Cheese Filling, 3 lasagna noodles and 1/2 of the remaining Meat Sauce; repeat. Sprinkle with reserved Cheese Filling.
Bake uncovered at 350 degrees F until hot and bubbly, about 35 minutes. Let stand 10 minutes before cutting.
12 servings
