Lasagne Verdi al Forno

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound green lasagne noodles
    • salt
    • butter
    • ½ pound


    Meat Balls

    Combine beef and eggs in a large bowl, and mix well. Soak bread in water until soft; squeeze dry and shred. Combine with meat mixture, add garlic and parsley, and season to taste with salt and freshly ground black pepper. Form into marble-sized balls.

    Tomato Sauce

    Sauté onion and celery in oil