Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Meat Sauce
8 oz Italian sausage
1 lg Onion, finely chopped
1 Stalk celery,
Finely chopped
1 Carrot, finely shredded
2 cl Garlic, minced
1 3/4 c Water
3/4 c Dry red wine
1/3 c Tomato paste
1/2 ts Oregano
1/4 ts Basil
Bay leaf
1/8 ts Pepper
Dash of nutmeg
Green Noodles
10 oz Package fronzen spinach,
Cooked per directions
2 Eggs
1 tb Oil
1 ts Salt
2 c Flour
4 1/2 qt Water
1 tb Salt
1 tb Oil
Cheese Filling
2 c Shredded Mozzarella
1 1/2 c Grated Parmesan
1/4 c Snipped parsley
Creamy Sauce
1/3 c Butter or margarine
1/3 c Flour
1 ts Salt
ds Nutmeg
3 c Milk

MEAT SAUCE Cook and stir sausage until light brown; drain. Stir in
remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered
stirring occasionally, at least 1 hour. GREEN NOODLES Rinse spinach
in cold water; drain. Place in belender with eggs, 1 T. oil and 1 t.
salt. Blend until pureed, 20 seconds. Add spinach to flour. Mix until
combined. Knead until smooth and elastic, 5 minutes. Let rest 10
minutes. Divide dough in half. Roll each piece into a 13" x 12"
rectangle. Cut into 6 strips 13" x 2". Let dry 30 minutes. Heat water
to boiling, add salt, oil and noodles. Boil 15-20 minutes. Drain,
rinse with cold water. CHEESE Mix together in medium bowl. CREAMY
SAUCE Heat butter over low heat until melted. Blend in flour, salt
and nutmeg. Cook over how heat, stirring constantly, until smooth and
bubbly, remove from heat. Stir in milk. Return to heat and bring to
boil, stirring constantly. Boil and stir 1 minutes. Cover and keep
warm. Putting it together: Set aside 1/2 c. of the cheese filling.
Spread 1 c. sauce in ungreased 13" x 9" dish. Layer 3 noodles, half
the creamy sauce, half the cheese filling, 3 noodles and half the
remaining meat sauce; repeat. Sprinkle with reserved cheese filling.
Bake uncovered at 350F 35 minutes. Let stand at least 10 minutes
(IMPORTANT) before cutting.

Like most Italian food, this is even better the 2nd day!

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