Serves: 6
Total Calories: 815
Prep time: n/a
Cook time: 25 minutes
Total time: 25 minutes

1 1/2 cups cooked spinach, drained and chopped
4 eggs
1 onion, finely chopped
1 small carrot, chopped
1/2 pound pork loin, diced
3 tablespoons tomato sauce
1 quart milk
freshly grounded black pepper
8 1/2 cups flour
1/4 cup finely chopped celery
1/2 pound lean beef, diced
1/4 cup dry white wine
butter
grated Parmesan cheese
salt

First make the lasagna: Mix 8 cups of flour with the spinach and eggs. Knead on a lightly floured breadboard until a firm dough is formed. Roll out thin and cut into 4-inch squares. Cook squares in salted boiling water. Remove, dip into cold water, drain, and dry. While the lasagna is drying, make a meat sauce, or ragout, and a béchamel sauce.

For the meat sauce, sauté onion, celery, carrot, salt, and pepper in 2 tablespoons butter for 10 minutes or until the onion is lightly browned. Add beef, pork, wine, and tomato sauce and simmer for 10 minutes.

For the béchamel, melt 1/2 cup butter in a saucepan. Add 1/2 cup flour and a pinch of salt and stir until smooth. Add milk gradually, stirring constantly, and cook, stirring until thick and smooth. To make baked green lasagna, put alternate layers of lasagna, meat sauce, béchamel sauce and Parmesan cheese in a baking dish. Bake in a moderate oven (350°F) for 15 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 815
Calories from Fat: 86

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