LASAGNA VERDI ALLA BOLOGNESE
From: A Treasury of Great Recipes by Mary and Vincent Price

GREEN LASAGNA NOODLES:
1) Cook: 1 package frozen chopped spinach according to the directions on the package.Drain well, pressing out moisture with back of spoon. Chop finely and force through food mill.

2) In mixing bowl beat:2 eggs and 1/2 teaspoon salt. Beat in the spinach puree. Beat in: about 2-1/2 cups flour, or enough to make a firm dough. Knead thoroughly, adding a little more flour if necessary. Cut dough into 4 pieces and let rest 30 minutes. Then roll out one piece at a time very thinly on a well-floured board into a 12-inch square.

For lasagna: cut into 4-inch squares
For noodles: cut into strips 1/4-inch wide

3) Let the lasagna or noodles dry on towels for 1 hour. Then cook in a large quantity of boiling salted water for 8 minutes. Drain and rinse thoroughly. Makes about 1 pound of green pasta.

MEAT SAUCE:
1) In a skillet heat: 1/4 cup butter. In it saute: 2 onions, finely chopped, 1/2 cup finely chopped celery, and 2 small carrots, chopped, for 10 minutes or until onion is lightly browned. Sprinkle with: 2 teaspoons salt, 1/2 teaspoon pepper, and 1 teaspoon oregano.

2) Add: 1 pound lean ground beef, 1 pound ground loin of pork, 1/2 cup dry white wine, and 6 tablespoons tomato sauce. Simmer for 15 minutes, stirring frequently.

CREAM SAUCE:
1) In sauce pan melt: 1/2 cup butter. Stir in 1/2 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.

2) Add: 1 quart hot milk and cook, stirring, until the sauce is smooth and thick. Cover and cook over low heat for 5 minutes, stirring occasionally.

3) Stir in: 1 cup cream.

PRESENTATION:
1) Preheat oven to moderate (350 degrees).

2) Grate enough Parmesan cheese to make 1 cup.

3) In a buttered 9 x 13-1/2 inch baking dish arrange a layer of lasagna using 6 of the cooked squares. Spread with one-third of the meat sauce, sprinkle with 2 tablespoons cheese and top with 6 more squares lasagna. Spread with one-third of the cream sauce and sprinkle with 2 tablespoons cheese. Repeat these layers twice more, so you have 6 layers, ending with cream sauce. Sprinkle with the remaining cheese.

4) Bake in the moderate over for 15 minutes, and serve in the baking dish.

Note: In the introduction, Mr. Price says dry pasta can be used, but the ease of making the fresh is well worth it in terms of taste.