Lasagne Verdi


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One of the variations of the excellent Italian green pasta.

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Serves 8
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1 bunch spinach (palak)
1 1/2 cups plain flour (maida)
4 tsp soft butter
3/4 tsp salt
3/4 cup White Sauce with salt and pepper to taste
pepper to taste

For the sauce
1 kg tomatoes
3 to 4 tsp sugar
3 tbsp tomato ketchup
1/2 tsp chilli powder
50 gms grated cooking cheese
1/3 cup fresh cream
salt to taste

  1. Sieve the flour.
  2. Chop the spinach. Wash, add 1 teaspoon of water and blend in a liquidiser.
  3. Apply butter to the flour, add 3/4 teaspoon of salt and enough spinach liquid to make a dough.
  4. Keep the dough for 30 minutes.
  5. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
  6. When cooked, take out a thick soup by putting through a sieve.Add salt, sugar and chilli powder and boil for 10 minutes.Add the tomato ketchup and cream.
  7. Divide the dough into 4 parts. Roll out very thinly.Cut into long strips about 12 mm. (1/2") wide.
  8. Boil plenty of water in a vessel. Add 1 tablespoon of oil to the boiling water. Cook for 1 minute and remove.
  9. Drop straight into the prepared tomato sauce.
  10. Add salt and pepper to the white sauce.
  11. Grease a baking dish and fill up with lasagne.
  12. Spread the white sauce on top and sprinkle the cheese.
  13. Bake in a hot oven at 400°F for 20 minutes.
  14. Serve hot.

  1. Lasagne can be baked in white sauce also. A few boiled vegetables can also be added. It can be prepared in the morning and baked in the evening.
1 review received for Lasagne Verdi

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 Reviewed By
Foodie #503860June 13, 2011

good receipe. can be easily made at home and can be eaten with garlic bread.

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Reviewed June 13, 2011by Foodie #503860

good receipe. can be easily made at home and can be eaten with garlic bread.

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