MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: SPINACH, CHEESE AND TOMATO LASAGNA
  Categories: Vegetarian, Pasta, Main dish, Madison
       Yield: 10 servings
  
 MMMMM-------------------------EGG PASTA------------------------------
       2 c  Unbleached all-purpose flour
       2 pn Salt
       2 lg Eggs
       2 ts Olive oil
 
 MMMMM--------------------------LASAGNE-------------------------------
       8 oz Mozzarella cheese, fresh
   2 1/2 lb Tomatoes, fresh or canned
            -peeled, seeded, chopped
       3 tb Virgin olive oil
       1 sm Onion, finely diced
       2    Garlic cloves; minced
   1 1/2 ts Fresh marjoram or oregano
            -=OR=-
     1/2 ts -Dried marjoram or oregano
     1/2 c  Red wine
            Sugar; if needed
            Red wine vinegar
 
 MMMMM-------------------SPINACH-CHEESE FILLING------------------------
       3 sm Bunches spinach
       2 tb Olive oil
       1 sm Onion; finely diced
       2    Garlic cloves; minced
            Salt, pepper and nutmeg
       2 c  Ricotta
       2    Eggs
       1 c  Parmesan, freshly grated
       3 tb Parsley; chopped
       1 ts Lemon peel, minced or grated
 
 MMMMM--------------------------BECHAMEL-------------------------------
       1 tb Butter
       1 tb Flour
       1 c  Milk
  
   EGG PASTA: Combine the flour and the salt in a bowl, make a well in
   the middle, add the egg and the olive oil. Using your fingers,
   lightly and gradually work the egg into the flour so that it is
   completely distributed throughout. When it is well combined, press
   the mixture together to form a dough. Turn it out onto a counter and
   begin to work it together. If it is too dry, add drops of water, a
   few at a time, to moisten the dough and help it come together. Knead
   the dough for about 10 minutes, until it feels smooth and supple. Put
   it in a plastic bag or wrap it in plastic, and set it aside to rest
   at least half an hour, preferably an hour before rolling it out.
   
   LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or
   slice the cheese; then prepare the tomato sauce and spinach-cheese
   filling. Heat the oil in a wide skillet, add the onion, garlic and
   marjoram or oregano and saute until the onion is transparent and
   soft. Season with salt; then add the tomatoes and wine. Cook slowly
   until the sauce is thickened. If the tomatoes are overly tart,
   correct the acidity by adding a pinch or two of sugar. Once they are
   cooked, pass them through a food mill; then season to taste with a
   few drops of vinegar, freshly ground black pepper and more salt if
   needed.
   
   SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any
   bruised or yellow leaves. Wash the spinach well in 2 changes of water.
   Roughly chop the leaves into small pieces about an inch square. In a
   wide pan, heat the oil and saute the onion for several minutes; then
   add half the garlic, the spinach leaves and a sprinkling of salt.
   Cook until the spinach is wilted; then remove it to a bowl and
   combine it with the ricotta, eggs, Parmesan, the remaining garlic and
   the parsley and lemon peel. Season to taste with salt, freshly ground
   pepper and a scraping or two of nutmeg.
   
   BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over
   low flame for 2-to-3 minutes, stirring continuously. Scald the milk
   in a separate pan, then pour it into the flour-butter mixture,
   whisking as you do so. Season with salt, pepper and a scraping of
   nutmeg and continue to cook the sauce for 15 minutes over low heat,
   giving an occasional stir. Roll the dough thin, and cut the final
   strips into pieces that will fit your baking pan. Bring a pot of
   water to a boil and add salt. Have ready a large bowl of cold water.
   Cook several pieces of dough at a time. Remove them when they rise to
   the surface, and put them in the cold water to cool; spread on a
   kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking
   dish and spread half the bechamel over the bottom. Piece together
   several strips of the pasta so that they cover the bottom and hang
   over the edges of the baking dish. (Later they will be folded over
   the top, effectively sealing in the fillings.) Spread 1/2 the tomato
   sauce over this first layer of pasta and cover with 1/2 the
   mozzarella. Put down another layer of pasta and cover this with 1/2
   the spinach-cheese filling. Continue with more pasta, tomato and
   mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2
   strips of pasta down the center and folding the overhanging edges
   over the top. Cover with the remaining bechamel sauce. Cover the
   lasagna with foil and bake for 20 minutes. Remove the foil and
   continue baking for another 15 minutes, or until the top is puffed
   and browned. Let the lasagne rest for a few minutes; then cut it into
   pieces and serve.
   
   NOTE: Lasagne can also be made by using commercial fresh pasta sheets,
   which will be thicker than those you make at home. These commercial
   pasta sheets often come in pieces about 9-by-13-inches, each weighing
   about 4 ounces; 1 1/2 pound should be more than enough. Use 4-or-5
   sheets and do not try to overlap the bottom layer as in the basic
   recipe. Though fresh pasta makers often say the lasagne sheets need
   not be precooked, the lasagna will be moister and lighter if they are.
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
 MMMMM