Preparation:
Make a rich meat sauce using ground veal and 3 or 4 (28 oz.) cans of tomatoes. Cook your pasta and season with the meat sauce. Make about four cups of B‚chamel sauce (basically a white sauce seasoned with nutmeg and white pepper). Add 2 cups grated mozzarella, 2 cups grated emmenthal and 1 cup grated Parmesan to the sauce. Prepare four packages of frozen chopped spinach by defrosting and squeezing out all the liquid. In a prepared lasagna pan, large enough to hold all of the pasta and other stuff, layer half of the pasta and sauce mixture, top with half of the spinach and half of the B‚chamel. Repeat layer finishing with B‚chamel on top. Dot with butter, sprinkle with parmesan and Bake at 350F until nice and bubbly around the edges. Should take 30 - 45 minutes.
Allow to rest for 10 minutes or so before serving and stand aside! |
