I made this lasagna yesterday--thanks AngAk for pointing me back to the thread where it was mentioned(Zingerman's brownie recipe). It was really good but husband(where is the meat?)thought it a little bland. Adult son LOVED it. I liked it but like Marcella Hazan's spinach lasagna with Bolognese and bechamel better. This required lots of time and MANY dishes--the kitchen was trashed although I prepped everything in advance and had it pretty organized. I would not make this recipe again--for all the effort, I would much rather have Marcella's great lasagna.
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3 Mushroom lasagna from 4obsessions blog
- Thread starter arriba
- Start date
Lasagna
No I haven't because it is PAGES! First, long insructions for homemade pasta, then recipe for bechamel, then recipe for Bolognese, the recipe to put it all together. Lengthy! Really pretty lasagna with the green spinach noodles, white bechamel, red sauce(just like the colors of the Italian flag!)and LOTS of Parmesan, not mozzarella or ricotta. Very tender not at all like what most of us grew up eating. If I can find a link I will post it. It is found in her book "Classic Italian Cooking"
No I haven't because it is PAGES! First, long insructions for homemade pasta, then recipe for bechamel, then recipe for Bolognese, the recipe to put it all together. Lengthy! Really pretty lasagna with the green spinach noodles, white bechamel, red sauce(just like the colors of the Italian flag!)and LOTS of Parmesan, not mozzarella or ricotta. Very tender not at all like what most of us grew up eating. If I can find a link I will post it. It is found in her book "Classic Italian Cooking"
Oh - I just had to see if I could find this one... REC: Lasagne Verdi al Forno
The lasagna recipe is about 3/4 of the way down the linked article.
Lasagne Verdi al Forno
(Baked Green Lasagna with Meat Sauce)
Adapted from Marcella Hazan's "The Classic Italian Cookbook"
Preparation time: 40 minutes
Cooking time: 2 hours, 45 minutes
Resting time: 10 minutes
Yield: 8 servings
"Although this recipe looks complicated, the lasagna can be made over two days. Both the Bolognese and bechamel sauces can be made a day ahead and refrigerated. Marcella Hazan stresses homemade pasta, but in a pinch commercial dried spinach lasagna noodles may be substituted. You may have extra pasta sheets; they can be wrapped well and frozen."
Bolognese sauce:
3 tablespoons each: olive oil, butter
2 tablespoons each, chopped: yellow onion, celery, carrot
3/4 pound ground lean beef
2 teaspoons salt
1 cup dry white wine
1/2 cup milk
1 8 teaspoon nutmeg
1 can (14 1/2 ounces) chopped Italian tomatoes, with their juice
Spinach lasagna noodles:
1 1/2 cups flour
2 eggs
1 3 cup cooked, chopped, squeezed-dry spinach
1/4 teaspoon salt
Bechamel sauce:
1/2 stick (1/4 cup) butter
3 tablespoons flour
2 cups milk
1/4 teaspoon salt
To assemble:
2/3 cup freshly grated Parmesan cheese
2 tablespoons butter
1. For the Bolognese sauce, heat oil and butter in a Dutch oven over medium heat; add onion. Cook until translucent, about 3 minutes. Add celery and carrot; cook gently 2 minutes. Add beef; crumble the beef with a wooden spoon. Add salt. Cook, stirring, until the meat begins to brown, about 4 minutes. Add the wine; increase heat to medium-high. Cook, stirring occasionally, until all the wine has evaporated, about 12 minutes. Decrease heat to medium; add milk and nutmeg. Cook, stirring often, until all the milk has evaporated, about 6 minutes. Stir in the tomatoes; cook until tomatoes begin to boil, about 3 minutes. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, about 2 hours.
2. Meanwhile, for the noodles, combine all ingredients in a food processor; process to form a silky smooth ball that leaves the sides of the bowl, about 3 minutes. Cover dough in plastic wrap; set aside 20 minutes. Cut dough in half; roll out one half, using a pasta machine, as thin as it will go. Cut into four pieces (12-by-4 1/2-inches each). Repeat with other half. Set aside.
3. For the bechamel, melt the butter in a medium saucepan over medium heat. Add the flour; cook, stirring, until bubbly and thick, about 2 minutes. Reduce heat to low; add the milk and salt. Cook, stirring, until the sauce is as thick as tomato puree, about 8 minutes. Remove from heat. Cover; keep warm.
4. Heat oven to 450 degrees; position rack in top third of oven. Heat a stockpot of salted water to a boil. Place 2 sheets of fresh pasta in boiling water until they float to the top, about 10 seconds; remove. Transfer pasta sheets to a bowl of ice water to cool. Remove from ice bath one sheet at a time; rinse under cold running water, rubbing carefully to remove starch. Drain well; place pasta on dry paper towels; pat dry with another towel. Repeat with remaining pasta sheets.
5. To assemble lasagna, spread some meat sauce (skimming from the top where there is more fat) on the bottom of a 13-by-9-inch baking pan. Place a layer of 2 pasta sheets on the bottom of the pan, overlapping the sheets no more than 1/4 inch. Lightly spread meat sauce on the pasta; spread with bechamel. Sprinkle with grated Parmesan. Repeat with 3 more layers of pasta. (Do not build up the layers any higher than 1/2-inch from the top of the pan.) Dot lightly with butter. Bake until a light golden crust forms on top, about 15 minutes. Cool on wire rack 10 minutes.
Nutrition information per serving:
425 calories, 56% of calories from fat, 26 g fat, 13 g saturated fat, 114 mg cholesterol, 27 g carbohydrates, 19 g protein, 1,121 mg sodium, 1 g fiber
http://www.geoffdougherty.com/index.php?page=marcella
The lasagna recipe is about 3/4 of the way down the linked article.
Lasagne Verdi al Forno
(Baked Green Lasagna with Meat Sauce)
Adapted from Marcella Hazan's "The Classic Italian Cookbook"
Preparation time: 40 minutes
Cooking time: 2 hours, 45 minutes
Resting time: 10 minutes
Yield: 8 servings
"Although this recipe looks complicated, the lasagna can be made over two days. Both the Bolognese and bechamel sauces can be made a day ahead and refrigerated. Marcella Hazan stresses homemade pasta, but in a pinch commercial dried spinach lasagna noodles may be substituted. You may have extra pasta sheets; they can be wrapped well and frozen."
Bolognese sauce:
3 tablespoons each: olive oil, butter
2 tablespoons each, chopped: yellow onion, celery, carrot
3/4 pound ground lean beef
2 teaspoons salt
1 cup dry white wine
1/2 cup milk
1 8 teaspoon nutmeg
1 can (14 1/2 ounces) chopped Italian tomatoes, with their juice
Spinach lasagna noodles:
1 1/2 cups flour
2 eggs
1 3 cup cooked, chopped, squeezed-dry spinach
1/4 teaspoon salt
Bechamel sauce:
1/2 stick (1/4 cup) butter
3 tablespoons flour
2 cups milk
1/4 teaspoon salt
To assemble:
2/3 cup freshly grated Parmesan cheese
2 tablespoons butter
1. For the Bolognese sauce, heat oil and butter in a Dutch oven over medium heat; add onion. Cook until translucent, about 3 minutes. Add celery and carrot; cook gently 2 minutes. Add beef; crumble the beef with a wooden spoon. Add salt. Cook, stirring, until the meat begins to brown, about 4 minutes. Add the wine; increase heat to medium-high. Cook, stirring occasionally, until all the wine has evaporated, about 12 minutes. Decrease heat to medium; add milk and nutmeg. Cook, stirring often, until all the milk has evaporated, about 6 minutes. Stir in the tomatoes; cook until tomatoes begin to boil, about 3 minutes. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, about 2 hours.
2. Meanwhile, for the noodles, combine all ingredients in a food processor; process to form a silky smooth ball that leaves the sides of the bowl, about 3 minutes. Cover dough in plastic wrap; set aside 20 minutes. Cut dough in half; roll out one half, using a pasta machine, as thin as it will go. Cut into four pieces (12-by-4 1/2-inches each). Repeat with other half. Set aside.
3. For the bechamel, melt the butter in a medium saucepan over medium heat. Add the flour; cook, stirring, until bubbly and thick, about 2 minutes. Reduce heat to low; add the milk and salt. Cook, stirring, until the sauce is as thick as tomato puree, about 8 minutes. Remove from heat. Cover; keep warm.
4. Heat oven to 450 degrees; position rack in top third of oven. Heat a stockpot of salted water to a boil. Place 2 sheets of fresh pasta in boiling water until they float to the top, about 10 seconds; remove. Transfer pasta sheets to a bowl of ice water to cool. Remove from ice bath one sheet at a time; rinse under cold running water, rubbing carefully to remove starch. Drain well; place pasta on dry paper towels; pat dry with another towel. Repeat with remaining pasta sheets.
5. To assemble lasagna, spread some meat sauce (skimming from the top where there is more fat) on the bottom of a 13-by-9-inch baking pan. Place a layer of 2 pasta sheets on the bottom of the pan, overlapping the sheets no more than 1/4 inch. Lightly spread meat sauce on the pasta; spread with bechamel. Sprinkle with grated Parmesan. Repeat with 3 more layers of pasta. (Do not build up the layers any higher than 1/2-inch from the top of the pan.) Dot lightly with butter. Bake until a light golden crust forms on top, about 15 minutes. Cool on wire rack 10 minutes.
Nutrition information per serving:
425 calories, 56% of calories from fat, 26 g fat, 13 g saturated fat, 114 mg cholesterol, 27 g carbohydrates, 19 g protein, 1,121 mg sodium, 1 g fiber
http://www.geoffdougherty.com/index.php?page=marcella
I am so glad you found it!
I love this recipe and don't mind all the work involved because it is SO good--totally different than the thick, heavy lasagna to which I have been accustomed. My cookbook falls open to that place and the spine has cracked badly from so much use! I make the meat sauce in advance but try to make the bechamel when I am ready to use it because it thickens as it chills and it is easy to put too much which makes the lasagna a little soupy. I use a lot more Parmesan than she calls for.
I love this recipe and don't mind all the work involved because it is SO good--totally different than the thick, heavy lasagna to which I have been accustomed. My cookbook falls open to that place and the spine has cracked badly from so much use! I make the meat sauce in advance but try to make the bechamel when I am ready to use it because it thickens as it chills and it is easy to put too much which makes the lasagna a little soupy. I use a lot more Parmesan than she calls for.