Green Lasagna With Two Sauces
Green Lasagna with Two Sauces (Lasagna Verdi al Forno)
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 cup of the Cheese Filling
Spread 1 cup of the Meat Sauce in ungreased 13 x 9-inch 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 with reserved Cheese Filling
Bake uncovered at 350 deg F until hot and bubbly, about 35 minutes
Let stand 10 minutes before cutting
Yields 12 servings
Meat Sauce
8 ozs bulk Italian sausage, crumbled
4 ozs 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
Cook and stir sausage until light brown; drain
Stir in remaining ingredients
Heat to boiling; reduce heat
Simmer uncovered, stirring occasionally, 1 hour
Green Noodles
8 ozs fresh spinach or 1 (10 oz) package frozen
spinach cooked as per package directions
2 eggs
1 tablespoon olive oil
1 teaspoon salt
2 cups all-purpose flour
4 1/2 quarts water
1 tablespoon salt
1 tablespoon 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 minutes
Rinse spinach with cold water; drain
Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container
Cover and blend until pur
Cannelloni
Cannelloni
Special Seasoning
1 1/4 teaspoons granulated garlic
1 1/4 teaspoons salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons dried basil
Mix together
Filling
2 pounds lean ground beef
3/4 cup yellow onion, chopped
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup plain bread crumbs
1 1/2 tablespoons garlic, finely chopped
3/4 cup flour
16 crepes or 16 manicotti shells,
cooked according to package
directions
2 cups marinara sauce or your favorite
red sauce, or 2 cups white sauce,
homemade or your favorite brand
In a large saut
Egg Drop Soup
Egg Drop Soup (Tan Hua T’ang)
5 cups water
1 tablespoon plus 2 tpss instant chicken bouillon
1/2 tps salt
3 Tbspcold water
1 tablespoon plus 1 1/2 tpss cornstarch
1 egg, slightly beaten
2 scallions (with tops), diagonally sliced
Heat water, bouillon & salt to boiling in 2-quart saucepan
Mix the 3 Tbspcold water & cornstarch; stir gradually into broth
Boil & stir 1 minute
Slowly pour egg into broth, stirring constantly with fork, to form threads of egg
Remove from heat; stir slowly once or twice
Garnish each serving with scallions