Lasagne Verde E Bianco
|Herbed tomato bechamel sauce||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped fresh basil/1 tablespoon dried||3 Tablespoon, crumbled|
|Fresh thyme/1/8 teaspoon dried||3⁄4 Teaspoon, crumbled|
|Dried oregano||1 Pinch|
|Milk/Half and half||2 Cup (32 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Butter||1 Tablespoon (At Room Temperature)|
|Lasagna||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Pine nuts/Chopped almonds||1⁄2 Cup (8 tbs)|
|Frozen spinach||3 Pound, cooked until wilted, squeezed dry and finely chopped, or 5 10 ounce packages frozen spinach, thawed, squeezed dry and finely chopped|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Ricotta cheese||1 Pound, drained|
|Spicy italian salami||1⁄2 Pound, minced|
|Green onions||4 , minced|
|Minced parsley||3 Tablespoon (Fresh)|
|Fresh basil/1 tablespoon dried, crumbled||3 Tablespoon, crumbled|
|Fontinella cheese||8 Ounce, shredded|
|Asiago cheese/Parmesan cheese||8 Ounce, grated|
|Gruyere cheese/Swiss cheese||3 Ounce, shredded|
|Lasagna noodles||3⁄4 Pound, cooked al dente, rinsed and drained on paper towels|
For sauce: Melt 1/4 cup butter in heavy nonaluminum saucepan over medium-low heat until bubbly.
Remove from heat and whisk in flour, basil, thyme and oregano.
Cook, stirring constantly, about 3 to 5 minutes (be careful not to let flour brown).
Gradually whisk in milk.
Increase heat slightly and cook, stirring constantly, until sauce has thickened.
Stir in tomato puree.
Remove from heat and let cool about 5 minutes.
Whisk in egg yolks.
Season with salt, pepper and nutmeg to taste.
Transfer to storage container.
Spread 1 tablespoon butter over sauce to prevent skin from forming.
Cover and refrigerate until ready to use.
For lasagne: Melt butter in large nonaluminum skillet over medium heat.
Add onion and cook, stirring frequently, until browned and caramelized, about 25 to 30 minutes.
Stir in garlic and nuts and cook about 30 seconds.
Mix in spinach and cook, stirring frequently, until dry.
Remove from heat and season with salt, pepper and nutmeg to taste.
Blend in raisins.
Set aside and let cool.
Combine ricotta, salami, green onion, egg yolk, parsley, basil and salt and pepper in medium bowl and blend well.
Mix fontinella, Asiago and Gruyere cheeses in another medium bowl; reserve 1 1/4 cups for topping.
Preheat oven to 375Â°F.
Generously butter 9 x 13 inch baking dish or 2 medium baking dishes.
Whisk through chilled sauce several times to lighten.
Spread thin layer over bottom of prepared dish(es).
Cover with layer of pasta.
Top with thin layer of spinach.
Dot with ricotta mixture and sprinkle with fontinella mixture.
Repeat layering, ending with pasta.
Pour remaining sauce over lasagne and sprinkle with reserved cheeses.
Bake until bubbly and lightly browned, about 45 to 60 minutes.
Turn off heat; let lasagne stand in oven 20 minutes before cutting into squares and serving.
For a variation, spread each lasagne noodle with thin layers of spinach and ricotta mixture.
Roll each noodle up jelly roll fashion, tucking small stalk of lightly steamed broccoli into each roll.
Arrange in bottom of buttered baking dish.
Sprinkle with fontinella mixture.
Cover and freeze or refrigerate.
Pour sauce over pasta rolls just before baking.