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

Lasagne Verdi Al Forno

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • Meat Sauce
  • 8 oz Italian sausage
  • 1 lg Onion, finely chopped
  • 1 Stalk celery,
  • Finely chopped
  • 1 Carrot, finely shredded
  • 2 cl Garlic, minced
  • 1 3/4 c Water
  • 3/4 c Dry red wine
  • 1/3 c Tomato paste
  • 1/2 ts Oregano
  • 1/4 ts Basil
  • Bay leaf
  • 1/8 ts Pepper
  • Dash of nutmeg
  • Green Noodles
  • 10 oz Package fronzen spinach,
  • Cooked per directions
  • 2 Eggs
  • 1 tb Oil
  • 1 ts Salt
  • 2 c Flour
  • 4 1/2 qt Water
  • 1 tb Salt
  • 1 tb Oil
  • Cheese Filling
  • 2 c Shredded Mozzarella
  • 1 1/2 c Grated Parmesan
  • 1/4 c Snipped parsley
  • Creamy Sauce
  • 1/3 c Butter or margarine
  • 1/3 c Flour
  • 1 ts Salt
  • ds Nutmeg
  • 3 c Milk


MEAT SAUCE Cook and stir sausage until light brown; drain. Stir in
remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered
stirring occasionally, at least 1 hour. GREEN NOODLES Rinse spinach in cold
water; drain. Place in belender with eggs, 1 T. oil and 1 t. salt. Blend
until pureed, 20 seconds. Add spinach to flour. Mix until combined. Knead
until smooth and elastic, 5 minutes. Let rest 10 minutes. Divide dough in
half. Roll each piece into a 13" x 12" rectangle. Cut into 6 strips 13" x
2". Let dry 30 minutes. Heat water to boiling, add salt, oil and noodles.
Boil 15-20 minutes. Drain, rinse with cold water. CHEESE Mix together in
medium bowl. CREAMY SAUCE Heat butter over low heat until melted. Blend in
flour, salt and nutmeg. Cook over how heat, stirring constantly, until
smooth and bubbly, remove from heat. Stir in milk. Return to heat and bring
to boil, stirring constantly. Boil and stir 1 minutes. Cover and keep warm.
Putting it together: Set aside 1/2 c. of the cheese filling. Spread 1 c.
sauce in ungreased 13" x 9" dish. Layer 3 noodles, half the creamy sauce,
half the cheese filling, 3 noodles and half the remaining meat sauce;
repeat. Sprinkle with reserved cheese filling. Bake uncovered at 350F 35
minutes. Let stand at least 10 minutes (IMPORTANT) before cutting.

Like most Italian food, this is even better the 2nd day!

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