Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Source: The Classic Cuisine of the Italian Jews_

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