• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lasagna Verde Pavarotti

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • Green lasagna noodles
  • Cheese sauce
  • Meat sauce
  • Grated Mozzerella cheese
  • Grated Parmesan cheese
  • Butter
  • (for green lasagna noodles;
  • -see green pasta dough
  • -recipe in index)


6 tb Butter
6 tb All-purpose flour
1 ts Salt
6 c Hot milk
1 c Grated Parmesan cheese
1 c Grated Mozzarella cheese

6 tb Butter
3 tb Olive oil
1 Onion; finely chopped
1 Carrot; finely chopped
1 Stalk celery; finely chopped
2 -(up to)
3 sl Bacon; chopped
6 oz Minced pork
6 oz Minced beef
2 oz Sausage
3 Chicken livers
1 c Dry white wine
Salt & pepper
2 tb Tomato paste
2 c Beef stock (see recipe)
1/4 lb Mushrooms; chopped
1/2 Clove garlic; pressed
1/2 c Chopped parsley

1. Preheat oven to 375.

2. Cover bottom of greased deep, round baking dish with 1/3 lasagna
noodles. Cover with 1/2 the Cheese Sauce. Spread 1/2 the Meat Sauce over
the Cheese Sauce. Repeat layers, ending with a layer of noodles.

3. Sprinkle with cheeses. Dot with butter. Bake in preheated oven 1 hour or
until golden on top. Serve Immediately. GREEN LASAGNA NOODLES: Prepare as
directed in Green Pasta Dough recipe (see Index) except roll out somewhat
thicker than described & cut into 2-inch-wide strips. CHEESE SAUCE:

1. Melt butter in heavy saucepan over moderate heat. Remove from heat; stir
in flour & salt. Cook, stirring constantly, until flour dissolves. Do not
let brown.

2. Graduallly add hot milk, stirring constantly with a wire whisk. Cook &
stir until thickened & smooth.

3. Add cheeses & stir until melted. MEAT SAUCE

1. Melt 3 TBS. butter & oil. Add onion, carrot, celery, & bacon; fry gently
until just beginning to brown.

2. Add pork, beef, sausage, & liver. Add wine & cook until it evaporates.
Season with salt & pepper.

3. Dilute tomato paste in stock; add to meat mixture. Cover & cook slowly
for 1 hour.

4. Saute mushrooms, garlic, & chopped parsley in remaining 3 TBS. butter.
Mix into sauce.




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