Subj : Alt Turkey - 15
To   : All
From : Dave Drum
Date : Sun Nov 13 2022 15:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Veal & Spinach Lasagna
Categories: Beef, Pasta, Cheese, Vegetables, Greens
     Yield: 8 servings

MMMMM--------------------------FILLING-------------------------------
     3 tb Unsalted butter
     1 lg Yellow onion, minced
          1  1/2 lb ground veal
     8 oz Spinach; trimmed
   1/4 ts Freshly grated nutmeg
          Salt & fresh ground pepper

MMMMM----------------------SAUCE & ASSEMBLY---------------------------
     7 tb Unsalted butter
     3 cl Garlic; thin sliced
    15 oz Can whole peeled tomatoes;
          - crushed by hand
          Salt & fresh ground pepper
   3/4 c  Whole milk
     8 lg Eggs
          Pasta Dough
 1 1/4 c  Grated parmesan
     1 lb Fresh mozzarella; thin
          - sliced

 MAKE THE FILLING: Melt 2 tbsp. butter in a 12" skillet
 over medium-high. Cook onion until golden, 6 - 8
 minutes; transfer to a bowl. Add remaining butter and
 the veal; cook, stirring and breaking up meat into small
 pieces, until browned, 6 - 8 minutes, and transfer to
 bowl with onion. Add spinach to skillet; cook until
 wilted, 1 - 2 minutes; transfer to a colander to drain.
 Squeeze spinach dry, roughly chop, and add to bowl with
 veal; stir in nutmeg, salt, and pepper.

 MAKE THE SAUCE: Melt 2 tbsp. butter in a 4 qt. saucepan
 over medium. Cook garlic until golden, 1 - 2 minutes.
 Add tomatoes, salt, and pepper; cook until thickened, 8
 ~ 10 minutes, and let cool. Purée milk and eggs in a
 blender until smooth. Add tomato sauce, salt, and
 pepper; pulse 2 to 3 times until just combined.

 COOK THE LASAGNA SHEETS: Bring a large pot of salted
 water to a boil. On a lightly floured surface and
 working with 1 disk of pasta dough at a time, press and
 stretch dough into an 8" oval; dust on both sides with
 flour. Using a pasta machine, pass dough through machine
 twice, using the widest setting. Using the next narrower
 setting, pass dough through machine twice more. Continue
 to roll dough, setting the rollers to the next narrower
 setting, until dough is 1/12" thick. Lay dough sheet on
 a lightly floured surface and cut into five 12" sheets.
 Working in two batches, cook lasagna sheets 20 - 30
 seconds. Using a slotted spoon, transfer lasagna sheets
 to an ice bath.

 ASSEMBLE AND BAKE THE LASAGNA: Heat oven to 375°. Grease
 a 9" x 13" baking dish with butter. Lay 2 lasagna sheets
 in prepared dish, overlapping slightly. Sprinkle 1 cup
 filling over top and drizzle with 1/2 cup sauce;
 sprinkle with 1/4 cup parmesan, about 3 oz. mozzarella,
 and dot with 1 tbsp. chilled butter. Repeat layering
 lasagna sheets, filling, sauce, cheeses, and butter.
 Cover lasagna with greased parchment paper and aluminum
 foil; bake until filling is set, about 45 minutes. Heat
 oven broiler. Uncover lasagna; broil until cheese is
 browned, 2 - 3 minutes.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

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