Green Lasagna Recipe
Wait, just stop. Did you notice that a delicious Green Lasagna recipe awaits you? You will be ever grateful to the Italian people for sharing this addictive Green Lasagna recipe with the world!. There is not a single month when I don't serve this yummy Appetizer! Do try this and get back to me with your views.
Ingredients
3 tablespoons salt, plus additional to taste
3/4 pound fresh spinach pasta, uncut, about 3 sheets
2 10 ounce packages frozen chopped spinach, defrosted
1 cup ricotta cheese
1/3 cup grated imported Parmesan cheese
Freshly ground black pepper, to taste
1/2 cup Basil Puree
1 Montrachet cheese or other soft chevre, about 11 ounces
3 tablespoons heavy cream
1 1/2 cups medium Bechamel Sauce
Directions
Bring 4 quarts water to a boil in a large pot.
Stir in 2 tablespoons salt and cook the sheets of spinach pasta, one at a time; each will be done in 3 minutes or so.
It is particularly important, when the pasta is to be cooked further in the oven, that you not overcook it now.
As each sheet is done, transfer it immediately to a large bowl or sink full of cold water.
Bring 2 quarts water to a boil in another pan.
Add 1 tablespoon salt and stir in the defrosted spinach.
Cook for 1 minute, drain immediately, and transfer spinach to another bowl of cold water.
Mix ricotta and 2 tablespoons of the Parmesan together in a small bowl.
Season with salt and pepper and set aside.
In another bowl, cream together the basil puree, three-quarters of the goat cheese, and the heavy cream.
Set aside.
Drain spinach and squeeze as much water as possible out of it with your hands.
Stir spinach into the ricotta mixture and correct seasoning; you may need more pepper or Parmesan; you will probably not need more salt.
Drain the sheets of pasta, cut them lengthwise into 2-inch-wide strips, and pat thoroughly dry on paper towels.
Preheat oven to 375°F.
Smear one third of the bechamel evenly over the bottom of a baking dish 9 x 13 inches.
Arrange about one third of the pasta strips over the bechamel, trimming them as necessary to make an exact fit.
Spread all of the spinach and ricotta mixture evenly over the pasta strips, being sure to cover the pasta completely to the edges.
Cut a second layer of pasta strips and arrange them over the spinach.
Spread half of remaining bechamel over the second layer of pasta and spread all of the basil and goat cheese mixture over the bechamel.
Top this with the final layer, again trimming and fitting the strips.
Spread the remaining bechamel evenly over the top layer of pasta and crumble remaining goat cheese over the bechamel.
Sprinkle with the remaining Parmesan cheese.
Set baking dish in upper third of oven.
Bake the lasagna for 10 to 15 minutes, or until it is bubbling and top is lightly browned.
(The short baking time is perfectly adequate for this light, fresh lasagna; do not overcook it.)
Stir in 2 tablespoons salt and cook the sheets of spinach pasta, one at a time; each will be done in 3 minutes or so.
It is particularly important, when the pasta is to be cooked further in the oven, that you not overcook it now.
As each sheet is done, transfer it immediately to a large bowl or sink full of cold water.
Bring 2 quarts water to a boil in another pan.
Add 1 tablespoon salt and stir in the defrosted spinach.
Cook for 1 minute, drain immediately, and transfer spinach to another bowl of cold water.
Mix ricotta and 2 tablespoons of the Parmesan together in a small bowl.
Season with salt and pepper and set aside.
In another bowl, cream together the basil puree, three-quarters of the goat cheese, and the heavy cream.
Set aside.
Drain spinach and squeeze as much water as possible out of it with your hands.
Stir spinach into the ricotta mixture and correct seasoning; you may need more pepper or Parmesan; you will probably not need more salt.
Drain the sheets of pasta, cut them lengthwise into 2-inch-wide strips, and pat thoroughly dry on paper towels.
Preheat oven to 375°F.
Smear one third of the bechamel evenly over the bottom of a baking dish 9 x 13 inches.
Arrange about one third of the pasta strips over the bechamel, trimming them as necessary to make an exact fit.
Spread all of the spinach and ricotta mixture evenly over the pasta strips, being sure to cover the pasta completely to the edges.
Cut a second layer of pasta strips and arrange them over the spinach.
Spread half of remaining bechamel over the second layer of pasta and spread all of the basil and goat cheese mixture over the bechamel.
Top this with the final layer, again trimming and fitting the strips.
Spread the remaining bechamel evenly over the top layer of pasta and crumble remaining goat cheese over the bechamel.
Sprinkle with the remaining Parmesan cheese.
Set baking dish in upper third of oven.
Bake the lasagna for 10 to 15 minutes, or until it is bubbling and top is lightly browned.
(The short baking time is perfectly adequate for this light, fresh lasagna; do not overcook it.)
