GREEN LASAGNA WITH MUSHROOM SAUCE

SERVES 10

PASTA

3 1/4 CUPS ALL PURPOSE FLOUR
2 LARGE EGGS
2 CUPS COOKED FROZEN SPINACH
1 TSP. SALT

ADDITIONAL INGREDIENTS YOU WILL NEED

2 CUPS BECHAMEL SAUCE
(SEE SEPARATE RECIPE)
1 CUP FRESHLY GRATED PARMESAN CHEESE
-
COOK SPINACH AND SQUEEZE ALL MOISTURE FROM SPINACH.

  PUREE, BUT DO NOT LIQUEFY.

POUR THE FLOUR ON A BOARD AND MAKE A PASTA TOWER WITH A HOLE IN THE CENTER.  IN THE CENTER YOU WILL ADD YOUR EGGS, SPINACH PUREE  AND SALT.

KNEAD BY HAND UNTIL WELL BLENDED AND ADD SMALL AMOUNTS OF ADDITIONAL FLOUR IF NEEDED TO KEEP DOUGH FROM STICKING TO YOUR HANDS.

YOU CAN ALSO TAKE THESE SAME INGREDIENTS AND BLEND IN MIXER USING THE DOUGH HOOK ATTACHMENT.

IN EITHER CASE PLACE DOUGH IN A COVERED BOWL IN THE REFRIGERATOR FOR 20 MINUTES BEFORE YOU BEGIN TO PROCESS THRU YOUR PASTA MACHINE.

TAKE YOUR BALL OF PASTA DOUGH AND ROLL ON FLOURED BOARD UNTIL THIN ENOUGH TO RUN THRU THE PASTA MAKER.  RUN THE DOUGH THRU THE MACHINE 4 TIMES, EACH TIME ADJUSTING THE THICKNESS MEASUREMENT ON THE MACHINE FOR THINNER AND THINNER PASTA.  EACH TIME YOU RUN THE DOUGH THRU THE MACHINE YOU WILL FOLD THE DOUGH IN HALF BEFORE RUNNING THRU THE PASTA MACHINE.

IF YOU DO NOT HAVE A PASTA MACHINE YOU WILL USE YOUR TRUSTY ROLLING PIN UNTIL YOUR DOUGH IS ALMOST PAPER THIN.  THIS IS A REWARDING BUT TIME CONSUMING PROCESS.

IT'S NOT REALLY CHEATING IF YOU ARE ABLE TO FIND A SPINACH LASAGNA PASTA.  MAKE SURE IT'S NOT JUST GREEN PASTA FROM FOOD COLORING, AND IS ACTUALLY MADE WITH SPINACH.

WHEN CUTTING YOUR FRESH PASTA CUT INTO WIDE STRIPS, THE LENGTH OF YOUR LASAGNA PAN.

FRESHLY MADE PASTA WILL KEEP IN YOUR REFRIGERATOR FOR 2 DAYS IF WRAPPED TIGHTLY.  YOU MAY ALSO WRAP TIGHTLY AND FREEZE THE FINISHED PASTA DOUGH.

MUSHROOM SAUCE

8 ½ CUPS FRESH PORCINI MUSHROOMS SLICED

4 TBS. EXTRA VIRGIN OLIVE OIL
2 OZ. UNSALTED BUTTER
1 BUNCH GREEN ONIONS
PINCH OF MARJORAM
4 TBS. FRESH PARSLEY

FINELY CHOP ONLY THE TOPS OF THE GREEN ONIONS AND THE FRESH PARSLEY.

PLACE OLIVE OIL AND BUTTER IN COLD FRY PAN.  WHEN BUTTER & OIL ARE HEATED ADD YOUR SLICED MUSHROOMS AND SAUTE UNTIL MUSHROOMS ARE TENDER.  ADD GREEN ONION TOPS, PARSLEY, AND MARJORAM AND CONTINUE TO
SAUTE UNTIL MUSHROOMS TURN GOLDEN AROUND THE
EDGES, AND OIL AND BUTTER HAVE REDUCED TO A CREAMY TEXTURE.

TREAT YOUR LASAGNA BAKING PAN WITH NON-STICK COOKING SPRAY OR BUTTER.

SPOON IN THIN LAYER OF BECHAMEL SAUCE, AND THEN LAYER AS FOLLOWS:

A LAYER OF PASTA STRIPS
LAYER OF MUSHROOM MIXTURE
THIN LAYER OF BECHAMEL
CHEESE
AND THEN REPEAT LAYERING

BAKE AT 350 DEGREES FOR 30 - 40 MINUTES, DEPENDING ON YOUR INDIVIDUAL OVEN.

ALLOW TO SET FOR 10 - 15 MINUTES BEFORE CUTTING AND SERVING.

WHOLE LASAGNE’S CAN BE FROZEN AND BAKED LATER.

IF YOU PREFER YOU MAY SUBSTITUTE THE PORCINI MUSHROOMS FOR YOUR FAVORITE SEASONAL MUSHROOM (EXCEPT SHIITAKE).