Recipe for cooking green lasagna with two sauces

Recipes from Italy :: Italian Spaghetti, Linguine, and other Pasta

Meat Sauce
Green Noodles or 12 spinach lasagna
    noodles, cooked and drained
Cheese Filling
Creamy Sauce

Prepare Meat Sauce, Green Noodles, Cheese Filling and Creamy Sauce. Reserve 1/2 c. of the Cheese Filling. Spread 1 c. of the Meat Sauce in ungreased 13 x 9-in. baking dish. Layer 3 lasagna noodles, 1/2 of the Creamy Sauce, 1/2 of the remaining Cheese Filling, 3 lasagna noodles and 1/2 of the remaining Meat Sauce; repeat. Sprinkle and distribute with reserved Cheese Filling. Bake uncovered or without a lid at 350 degrees fahrenheit until hot and bubbly, about 35 mins. Let stand 10 mins. before cutting.

Yields 12 servings.

Meat Sauce
8 oz. bulk Italian sausage, crumbled
4 oz. smoked sliced chicken or
    turkey, finely chopped
1 large onion, finely chopped
1 med. stalk celery, minced
1 med. carrot, finely shredded
2 cloves garlic, finely chopped
1 3/4 (one and three-fourth) c. water
3/4 c. dry red wine
1/3 c. tomato paste
1/2 tsp. Italian herb seasoning
1/8 tsp. pepper
Dash of ground nutmeg

Cook and stir sausage until light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered or without a lid, stirring occasionally, 1 hour.

Green Noodles
8 oz. fresh spinach or 1 (10 ounce) pkg. frozen
    spinach cooked as per pkg. directions
2 eggs
1 Tbsp. olive oil
1 tsp. salt
2 c. flour
4 1/2 quarts water
1 Tbsp. salt
1 Tbsp. olive oil

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 mins. Rinse spinach with cold water; drain. Place spinach, eggs, 1 Tbsp. oil and 1 tsp. salt in blender container. Cover and blend until puréed, about 20 seconds.

Make a well in center of flour. Add spinach mixture; stir with fork until mixed. Sprinkle and distribute 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 mins. Let stand 10 mins.

Divide dough into halves. Roll one half into a 13 x 12-in. rectangle; cut rectangle into 6 (13 x 2-in.) strips. Repeat with remaining dough. Spread strips on rack; let stand 1/2 an hour.

Heat water to rapid boil; stir in 1 Tbsp. salt, 1 Tbsp. oil and the noodles. Cook uncovered or without a lid over med. heat until nearly tender, 15 to 20 mins. Drain; rinse with cold water. Place in single layer between sheets of wax paper.

Cheese Filling
2 c. shredded mozzarella cheese
1 1/2 (one and one-half) c. grated Parmesan cheese
1/4 c. snipped parsley

Toss all ingredients together.

Creamy Sauce
1/3 c. butter or butter-replacement
1/3 c. flour
1 tsp. salt
Dash of ground nutmeg
3 c. milk

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.