Green Lasagne Donatello
|Spinach pasta||2 Cup (32 tbs) (1 Recipe)|
|Olive oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped carrot||1⁄2 Cup (8 tbs)|
|Ground veal||1 Pound|
|Dry white wine||1 Cup (16 tbs)|
|Canned pear shaped tomatoes||14 1⁄2 Ounce (1 Can)|
|Tomato paste||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Cream sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Grated parmesan cheese||5 Ounce (1 Cup)|
|Mozzarella cheese||8 Ounce, thinly sliced|
After rolling out Spinach Pasta, cut strips so they are about as long as a shallow 3-quart casserole or 9- by 13-inch baking dish; cover lightly and set aside.
Melt butter in oil in a wide frying pan over medium heat.
Add onion, celery, and carrot; cook, stirring often, until onion is soft but not brown (about 10 minutes).
Crumble in veal and continue to cook, stirring, until meat loses its pink color.
Add wine; bring to a boil and cook, stirring often, until liquid has evaporated.
Add tomatoes (break up with a spoon) and their liquid, tomato paste, and cream; continue to cook, uncovered, until sauce is reduced to 1 quart (about 15 minutes).
Prepare Cream Sauce and set aside.
In a 6- to 8-quart pan, cook pasta, 2 strips at a time, in 4 quarts boiling water just until tender to bite (2 to 3 minutes).
As pasta is cooked, lift it from pan and transfer to a bowl of ice water to cool.
Drain pasta strips, one at a time; pat dry.
Arrange a third of the strips, overlapping slightly, in casserole.
Spread with a third of the Cream Sauce, then a third of the veal sauce; sprinkle with a third of the Parmesan cheese, then layer on half the mozzarella cheese.
Add another layer of pasta, Cream Sauce, veal sauce, and Parmesan cheese.
Then add remaining ingredients in this order: pasta, veal sauce, mozzarella cheese, Cream Sauce, and Parmesan cheese.
(At this point, you may cover and refrigerate for up to 1 day.) Bake, uncovered, in a 400° oven until lightly browned and heated through (about 50 minutes; about 1 hour and 5 minutes if refrigerated).
Let stand for several minutes before cutting.