• Alt Turkey - 15

    From Dave Drum@1:3634/12 to All on Sun Nov 13 15:03:00 2022
    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

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