Green Lasagne Donatello
|Spinach pasta dough||1|
|Salad oil||1 Tablespoon|
|Cream sauce||1 Tablespoon|
|Veal sauce||1 Tablespoon|
|Grated parmesan cheese||5 Ounce (1 Cup)|
|Mozzarella cheese||8 Ounce, thinly sliced|
Mix and knead Spinach Pasta dough as directed.
Divide dough into 8 equal portions; cover with plastic wrap and let rest for 10 minutes.
With a pasta machine (or by hand, on a lightly floured board), roll out each portion of dough into a Winch-thick (or slightly thinner) sheet.
Cut pasta sheets to make them about 2 inches longer than a shallow 3-quart casserole or 9- by 13-inch baking dish.
If made ahead, lay pasta sheets between pieces of wax paper, fold loosely, and seal in a plastic bag; refrigerate until next day, or freeze for longer storage.
Let frozen pasta thaw at room temperature, unwrapping it as it thaws.To cook pasta, bring oil and 4 to 6 quarts water to a boil in a 6- to 8-quart pan.
Have ready a large bowl full of ice cubes and water.
Drop 1 sheet of pasta at a time into boiling water.
(If pasta is on paper, peel off.) Cook 1 or 2 sheets until just tender to bite, 2 to 3 minutes.
Using slotted spoons, transfer pasta to ice water.
Repeat until all pasta sheets are cooked; pasta can stand in ice water for up to 30 minutes.
To assemble lasagne, drain 1 pasta sheet at a time; pat dry with a muslin towel.
Arrange pasta sheets in a single layer to cover bottom (overlapping sheets slightly in the center) and about 1 inch up sides of buttered shallow 3-quart casserole or 9- by 13-inch baking dish.
Spread with 1 cup each Cream Sauce and Veal Sauce.
Sprinkle with 1/3 cup of the Parmesan cheese.
Top with a layer of pasta, more Cream Sauce and Veal Sauce, and half the mozzarella.
Add another layer of pasta, sauces, and Parmesan.
Repeat, using remaining ingredients, ending with Cream Sauce and Parmesan.
Using a spatula or knife, tuck edges of noodles down along sides of pan.
(At this point, you may cover and refrigerate for up to 1 day.) Bake, uncovered, in a 400° oven until lightly browned and hot through,about 50 minutes (1 hour and 5 minutes if refrigerated).
Let stand for 25 to 30 minutes before cutting; lift out portions with a wide spatula.