by Tarla Dalal
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Added to 398 cookbooks
This recipe has been viewed 22428 times
One of the variations of the excellent Italian green pasta.
- Sieve the flour.
- Chop the spinach. Wash, add 1 teaspoon of water and blend in a liquidiser.
- Apply butter to the flour, add 3/4 teaspoon of salt and enough spinach liquid to make a dough.
- Keep the dough for 30 minutes.
- Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
- 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.
- Divide the dough into 4 parts. Roll out very thinly.Cut into long strips about 12 mm. (1/2") wide.
- Boil plenty of water in a vessel. Add 1 tablespoon of oil to the boiling water. Cook for 1 minute and remove.
- Drop straight into the prepared tomato sauce.
- Add salt and pepper to the white sauce.
- Grease a baking dish and fill up with lasagne.
- Spread the white sauce on top and sprinkle the cheese.
- Bake in a hot oven at 400°F for 20 minutes.
- Serve hot.
- 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.
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