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Green Lasagna with Two Sauces
(Lasagna Verdi al Forno)



Meat Sauce

Green Noodles

Cheese Filling

Creamy Sauce


  1. Meat Sauce: Cook and stir sausage until light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 1 hour.
  2. Green Noodles: Remove root ends and imperfect leaves from spinach. Wash several times in water, lifting out each time; drain. Cover and cook with just the water that clings to leaves until tender, 3 to 10 minutes. Rinse spinach with cold water; drain.
  3. Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container. Cover and blend until pureed, about 20 seconds.
  4. Make a well in center of flour. Add spinach mixture; stir with fork until mixed. Sprinkle with a few drops water if dry; mix in small amount of flour if sticky. Gather dough into a ball. Knead on lightly floured cloth-covered board until smooth and elastic, about 5 minutes. Let stand 10 minutes.
  5. Divide dough into halves. Roll one half into a 13 x 12-inch rectangle; cut rectangle into 6 (13 x 2-inch) strips.
  6. Repeat with remaining dough. Spread strips on rack; let stand 30 minutes.
  7. Heat water to rapid boil; stir in 1 tablespoon salt, 1 tablespoon oil and the noodles. Cook uncovered over medium heat until nearly tender, 15 to 20 minutes.
  8. Drain; rinse with cold water. Place in single layer between sheets of wax paper.
  9. Cheese Filling: Toss all ingredients together.
  10. Creamy Sauce: Heat butter over low heat until melted. Blend in flour, salt and nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm. If sauce thickens, beat in small amount of milk. Sauce should be the consistency of heavy cream.

Yields 12 servings


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