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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