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Lasagna Verde Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Onions||2 , finely chopped|
|Tomato puree||2 Cup (32 tbs)|
|Vegetable salt||2 Teaspoon|
|Unbleached white flour||4 Cup (64 tbs)|
|Spinach puree||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Mozzarella cheese||1⁄2 Pound, thinly sliced|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4117 Calories from Fat 1386
% Daily Value*
Total Fat 157 g242.2%
Saturated Fat 63.2 g315.9%
Trans Fat 0 g
Cholesterol 711.9 mg
Sodium 8690.6 mg362.1%
Total Carbohydrates 494 g164.5%
Dietary Fiber 30.1 g120.4%
Sugars 39.3 g
Protein 180 g360.1%
Vitamin A 109.6% Vitamin C 118.9%
Calcium 289.6% Iron 223.7%
*Based on a 2000 Calorie diet
Add tomato puree, salt, pepper, oregano, and basil.
Cover and simmer over low heat for 40 minutes.
Add a little water if sauce becomes too thick.
Sift flour and salt together in a mixing bowl.
Make a well in the center and pour in spinach puree and eggs.
Mix well to form a stiff dough; if dough is too dry, add a little water.
Roll out dough 1/4 inch thick on a floured board.
Cut into 4 inch squares.
Arrange squares on a board, or pan, and dry until brittle.
Gently boil a few squares of dough at a time in salted water until tender, 6 to 8 minutes.
In a buttered baking dish, arrange successive layers of lasagna squares, tomato sauce, Mozzarella, and Parmesan cheese.
Make at least three layers, using the ingredients in the same order.
Bake lasagna in a 350 degree oven for 25 minutes.