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SPINACH
LASAGNE WITH SPINACH FILLING FRESH TOMATO SAUCE
12 strips spinach lasagne
5 T. safflower oil
2 t. salt
1 lb. mozzarella cheese
1 c. freshly grated Parmesan cheese
2 T. finely chopped parsley
Filling:
1 lb. fresh spinach, well washed
Herb salt
Yolks of 4 eggs
1/2 c. ricotta cheese
1/2 t. freshly grated nutmeg
1/2 t. finely chopped fresh garlic
Tomato Sauce:
1 onion, chopped
1 clove garlic
1 small carrot, grated
2 T. chopped green pepper
1 bay leaf
1 t. oregano
1/2 t. thyme
1/2 t. basil
2 T. chopped fresh parsley
2 c. tomatoes, fresh or canned
1 6-oz. can tomato paste
1 t. salt
1/4 t. brown sugar
Freshly ground pepper
1. Cook lasagne according to directions on package. Drain immediately
through a colander, rinse the strips with cold water and spread them on
paper towels to dry.
2. Make tomato sauce by sauteeing onion and garlic in oil until soft.
Add carrot, green pepper, bay leaf and herbs. Stir well, then add the
tomatoes, tomato paste and seasonings. Simmer for half an hour. Remove
the bay leaf.
3. Put the spinach in a pan with 1/4 c. water and sprinkle with a little
herb salt. Cook over high heat until it just wilts, stirring occasionally
to turn it. Drain the spinach well through a strainer or collander, pressing
it down with a wooden spoon to remove as much water as possible.
4. Put the spinach in the food processor; add egg yolks, nutmeg, garlic,
herb salt and process just until blended.
5. Spread a layer of this filling on top of each strip of lasagne. Roll
them up like small jelly rolls. Brush a shallow baking dish with safflower
oil and place the rolled lasagne in it. Preheat oven to 300°.
6. Spoon the sauce over the lasagne. Cut 1 slice mozzarella cheese for
each rolled lasagne and lay the slices on top of the sauce. Liberally
sprinkle about half the grated cheese over the top. Bake lasagne for 20
minutes.
7. Serve the lasagne in the baking dish. Sprinkle the rest of the cheese
and chopped parsley on top before serving.
6 servings
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