Lasagne Verdi al Forno

Name: Lasagne Verdi al Forno
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 tablespoons tomato concentrate; 3 stalks celery, chopped; 6 tablespoons olive oil; 1 Spanish onion, chopped; salt and freshly ground black pepper; 1 clove garlic, finely chopped; 2 tablespoons finely chopped parsley; 4 eggs; ½ loaf stale white bread; ½ pound mozzarella cheese, diced; 2 tablespoons butter; ½ pound ricotta cheese, crumbled; 1 pound lean beef, minced; 1 teaspoon sugar; 2 ounces freshly grated parmesan; 3 pounds tomatoes, peeled, seeded and chopped; finely chopped parsley; 1 pound green lasagne noodles; 2 cloves garlic, chopped; salt; butter

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound green lasagne noodles
salt
butter
½ pound

Europe
Italy
Main course
Mediterranean
Pasta

Method

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