Title: Green Lasagna
Categories: Pasta Italian Lasagna Appetizer
Yield: 6 Servings

3	tb	Salt, plus additional to taste
3/4	lb	Fresh spinach pasta, uncut, about 3 sheets
2		10 oz packages frozen chopped spinach, defrosted
1	c	Ricotta cheese
1/3	c	Grated Parmesan cheese
		Freshly ground black pepper to taste
1/2	c	Basil puree (recipe follows)
11	oz	Montrachet cheese or other soft chevre
3	tb	Heavy cream
1 1/2	c	Medium Bechamel sauce (recipe follows)
BASIL PUREE
7	c	Washed & dried fresh basil leaves
3	tb	Olive oil (an extra table- spoon may be added if necessary
BECHAMEL SAUCE
4	tb	Sweet butter
6	tb	Unbleached all-purpose flour
2	c	Milk
		Salt, freshly ground pepper, and freshly grated nutmeg to ta

Bring 4 quarts water to a boil in a large pot. Stir in 2 tablespoons salt and cook the sheets of spinach pasta, one at a time; each will be done in 3 minutes or so. Do not overcook the pasta. As each sheet is done, transfer it immediately to a large bowl or sink full of cold water.

Bring 2 quarts water to a boil in another pan. Add 1 tablespoon salt and stir in the defrosted spinach. Cook for 1 minute, drain immediately, and transfer spinach to another bowl of cold water.

Mix ricotta and 2 tablespoons of the Parmesan together in a small bowl. Season with salt and pepper and set aside.

In another bowl, cream together the basil puree, three-quarters of the goat cheese, and the heavy cream. Set aside.

Drain spinach and squeeze as much water as possible out of it with your hands. Stir spinach into the ricotta mixture and correct seasoning; you may need more pepper or Parmesan; you will probably not need more salt.

Drain the sheets of pasta, cut them lengthwise into 2-inch-wide strips and pat thoroughly dry on paper towels.

Preheat over to 375F.

Smear one third of the bechamel evenly over the bottom of a baking dish 9 by 13 inches. Arrange about one third of the pasta strips over the bechamel, trimming them as necessary to make an exact fit. Spread all of the spinach and ricotta mixture evenly over the pasta strips, being sure to cover the pasta completely to the edges. Cut a second layer of pasta strips and arrange them over the spinach. Spread half of remaining bechamel over the second layer of pasta and spread all of the basil and goat cheese mixture over the bechamel. Top this with the final layer, again trimming and fitting the strips. Spread the remaining bechamel evenly over the top layer of pasta and crumble remaining goat cheese over the bechamel. Sprinkle with remaining Parmesan cheese.

Set baking dish in upper third of oven. Bake the lasagna for 10 to 15 minutes, or until it is bubbling and top is lightly browned. (The short baking time is perfectly adequate for this light, fresh lasagna; do not overcook it.) Serve immediately.

Note: This is not meant to be served as a main dish, but rather as an appetizer. Basil Puree: Process or blend 7 cups washed and dried fresh basil leaves, or cups fresh parsley leaves and 1 tablespoon dried basil, with 3 to 4 tablespoons olive oil. Cover and refrigerate or freeze. Bechamel Sauce: Melt butter in a heavy saucepan. Sprinkle the flour and cook gently, stirring almost constantly, for 5 minutes. Do not let the flour and butter brown at all.

Meanwhile, bring the milk to a boil. When milk reaches a boil, remove butter and flour mixture from heat and pour in the boiling milk all at once. As the mixture boils and bubbles, beat it vigorously with a wire whisk.

When the bubbling stops, return the pan to medium heat and bring the bechamel to a boil, stirring constantly for 5 minutes. Season to taste with salt, pepper and nutmeg. Use at once, or scrape into a bowl, cover, and refrigerate until use. Yield: 2 cups thick sauce.

Source: The Silver Palate Cookbook

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