Recipe - Lasagne Verde

2 cup Milk
1 cn Chick broth; (13.75 or 14.5
oz)
One fourth cup Butter or margarine
2 cup Chopped onions
One half cup Allpurpose flour
One half teaspoon Thyme
One fourth teaspoon Salt
One half teaspoon Freshly ground pepper
1/8 teaspoon Ground red pepper
1/8 teaspoon Ground nutmeg
2 10oz pkgs frozen chopped
spinach; thawed&squeezed
dry
1 10oz pkg frozen mustard
greens; thawed&squeezed
dry*
One half pound Lasagna noodles; cooked **
2 cup Diced baked ham; about 1/2
lb
One half pound Mozzarella cheese; shredded
Three fourths cup Grated Parmesan cheese
15 ounce Ricotta cheese
One fourth cup Chopped fresh parsley

Notes: * Boerenkool (kale) worked well. ** I didn't cook noodles and it
worked fine. (Maybe I spread a spoonful of sauce over bottom?)

Bring milk and chicken broth to boil in saucepan. Melt butter in medium
saucepan over medium heat. Add onions and cook until translucent. Stir in
flour and cook 2 minutes. Whisk in hot milk mixture, thyme, salt, and
spices; boil 2 minutes, stirring. Stir 2 cups sauce into spinach and
greens.

Preheat oven to 400F. Grease 13x9" baking dish. Make single layer of
lasagne noodles in dish. Spread half the greens mixture on top. Sprinkle
with half the ham, half the mozzarella, and One fourth cup Parmesan. Drizzle with
One half cup sauce. Add layer of noodles; top with remaining greens, ham,
mozzarella, One fourth cup Parmesan and One half cup sauce. Mix ricotta and parlsley;
spread over top of lasagne. Top with remaining noodles. Pour remaining
sauce over top and sprinkle with remaining Parmesan. (Can be made ahead to
this point. Refrigerate up to 3 days.)

From the bottom: 1/3 noodles
One half greens
One half ham
One half mozzarella
One fourth cup Parmesan
One half cup sauce 1/3 noodles
One half greens
One half ham
One half mozzarella
One fourth cup Parmesan
One half cup sauce Ricotta/parsley 1/3 noodles Remaining sauce
Remaining Parmesan

Bake lasagne uncovered until bubbly and browned, about 40 minutes. Makes 12
servings. Per serving: Cal 335 / Prop 21g / Fat 16g / Carb 27g / Sodium
809 mg / Chol 57mg
Recipe By : Ladies' Home Journal 5/89

Posted to EATL Digest 6 November 96

Date: Thu, 7 Nov 1996 15:44:47 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL