Spinach~ cheese & tomato lasagna
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Spinach~ cheese & tomato lasagna
  Vegetables    Spinach    Cheese    Lasagna    Pasta  
Last updated 6/12/2012 1:24:34 AM. Recipe ID 58165. Report a problem with this recipe.
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      Title: Spinach~ cheese & tomato lasagna
 Categories: Vegetables, Pasta, Main dish
      Yield: 10 Servings
MMMMM-------------------------EGG PASTA------------------------------
      2 c  Unbleached all-purpose flour
      2 pn Salt
      2 lg Eggs
      2 ts Olive oil

      8 oz Mozzarella cheese, fresh
  2 1/2 lb Tomatoes, fresh or canned
           -peeled, seeded, chopped
      3 tb Virgin olive oil
      1 sm Onion, finely diced
      2    Garlic cloves; minced
  1 1/2 ts Fresh marjoram or oregano
    1/2 ts -Dried marjoram or oregano
    1/2 c  Red wine
           Sugar; if needed
           Red wine vinegar

MMMMM-------------------SPINACH-CHEESE FILLING------------------------
      3 sm Bunches spinach
      2 tb Olive oil
      1 sm Onion; finely diced
      2    Garlic cloves; minced
           Salt, pepper and nutmeg
      2 c  Ricotta
      2    Eggs
      1 c  Parmesan, freshly grated
      3 tb Parsley; chopped
      1 ts Lemon peel, minced or grated

      1 tb Butter
      1 tb Flour
      1 c  Milk
           Salt, pepper and nutmeg
  EGG PASTA: Combine the flour and the salt in a bowl, make a well in
  the middle, add the egg and the olive oil. Using your fingers,
  lightly and gradually work the egg into the flour so that it is
  completely distributed throughout. When it is well combined, press
  the mixture together to form a dough. Turn it out onto a counter and
  begin to work it together. If it is too dry, add drops of water, a
  few at a time, to moisten the dough and help it come together. Knead
  the dough for about 10 minutes, until it feels smooth and supple. Put
  it in a plastic bag or wrap it in plastic, and set it aside to rest
  at least half an hour, preferably an hour before rolling it out.
  LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or
  slice the cheese; then prepare the tomato sauce and spinach-cheese
  filling. Heat the oil in a wide skillet, add the onion, garlic and
  marjoram or oregano and saute until the onion is transparent and
  soft. Season with salt; then add the tomatoes and wine. Cook slowly
  until the sauce is thickened. If the tomatoes are overly tart,
  correct the acidity by adding a pinch or two of sugar. Once they are
  cooked, pass them through a food mill; then season to taste with a
  few drops of vinegar, freshly ground black pepper and more salt if
  needed. SPINACH-CHEESE FILLING: Remove the stems from the spinach;
  discard any bruised or yellow leaves. Wash the spinach well in 2
  changes of water. Roughly chop the leaves into small pieces about an
  inch square. In a wide pan, heat the oil and saute the onion for
  several minutes; then add half the garlic, the spinach leaves and a
  sprinkling of salt. Cook until the spinach is wilted; then remove it
  to a bowl and combine it with the ricotta, eggs, Parmesan, the
  remaining garlic and the parsley and lemon peel. Season to taste with
  salt, freshly ground pepper and a scraping or two of nutmeg.
  BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over
  low flame for 2-to-3 minutes, stirring continuously. Scald the milk
  in a separate pan, then pour it into the flour-butter mixture,
  whisking as you do so. Season with salt, pepper and a scraping of
  nutmeg and continue to cook the sauce for 15 minutes over low heat,
  giving an occasional stir. Roll the dough thin, and cut the final
  strips into pieces that will fit your baking pan. Bring a pot of
  water to a boil and add salt. Have ready a large bowl of cold water.
  Cook several pieces of dough at a time. Remove them when they rise to
  the surface, and put them in the cold water to cool; spread on a
  kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking
  dish and spread half the bechamel over the bottom. Piece together
  several strips of the pasta so that they cover the bottom and hang
  over the edges of the baking dish. (Later they will be folded over
  the top, effectively sealing in the fillings.) Spread 1/2 the tomato
  sauce over this first layer of pasta and cover with 1/2 the
  mozzarella. Put down another layer of pasta and cover this with 1/2
  the spinach-cheese filling. Continue with more pasta, tomato and
  mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2
  strips of pasta down the center and folding the overhanging edges
  over the top. Cover with the remaining bechamel sauce. Cover the
  lasagna with foil and bake for 20 minutes. Remove the foil and
  continue baking for another 15 minutes, or until the top is puffed
  and browned. Let the lasagne rest for a few minutes; then cut it into
  pieces and serve. NOTE: Lasagne can also be made by using commercial
  fresh pasta sheets,

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Recipe ID 58165 (Apr 03, 2005)

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