Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Spinach;cooked, drained
2 Eggs;slightly beaten
2 1/2 c Flour; up to 3 cups
6 qt -Water
-Salt
4 tb Olive oil
3 c Mother's Tomato Sauce
3 c Cheese Sauce
1/2 c Parmesan cheese;freshly
-grated

Green Lasagna To quote the author, "Many years ago, I invited some
friends to try mu kosher green lasagne. At first they declined my
invitation (being strictly orthodox, they seldom accepted invitations
to eat in other people's homes). But when I insisted that I would buy
everything new -from pots and pans to tablecloth and dishes - they
accepted. They came early, so I prepared everything with their help.
We had a lot of fun, and they liked my lasagna so much that they
asked to stay for supper to eat the leftovers. Of course, I was very
flattered and delighted that they stayed." Squeeze most of the liquid
of the spinach. Chop very fine to the consistency of a smooth paste.
Make dough with spinach, eggs and flour as needed, following the
directions for pasta - homemade. Roll it thin, sprinkling often with
flour to avoid sticking . Cut into strips about 5X8 inches. Bring 6
quarts of water to a boil with 3 Tbsp salt. Cook a few strips at a
time for 2 minutes, uncovered. Remove from boiling water with a
slotted spoon and drop into a basin of cold water. Drain and spread
over a slightly damp cloth. Coat the bottom of a lasagna baking dish
with 2 Tbsp oil and 1/4 cup tomato sauce. Place in it one layer;
lightly cover it with tomato sauce and dollops of cheese sauce.
Sprinkle with some Parmesan cheese and continue to make layers until
you have used up all the pasta and the sauces. Sprinkle top with
remaining oil and bake in a 400F oven for approximately 20 minutes.
Serve with remaining Parmesan cheese in a separate dish. SERVES: 6

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