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  Lasagna Verde a la Pizza Palace



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SPINACH PASTA—6 ounces spinach, steamed, squeezed dry, pureed—2 eggs + 1 egg yolk—
            2 1/2 cups all purpose flour—1 teaspoon coarse salt
BECHAMEL SAUCE—3 T unsalted butter—1/4 cup flour—3 cups milk—Salt, pepper and
            nutmeg to taste
6-8 yellow squash and zucchini, sliced into 1/8-1/4 inch planks, roasted
1 onion, finely chopped, sautéed in olive oil, with salt, pepper and one herb, like basil or thyme
2 cups fresh spinach leaves, stemmed, washed and patted dry
8 ounces sliced provolone
2 cups whole milk ricotta mixed with 1/2 cup shredded mozzarella or blend of Italian cheeses


In a food processor, make pasta dough with pureed spinach, eggs and egg yolk, flour and salt.
Roll into thin sheets and boil 2-4 minutes until cooked. Rinse with water and set aside.
In a heavy saucepan, melt butter and mix in flour. Stir and cook 1-2 minutes.
Whisk in milk and simmer until sauce is thickened. Season with salt, pepper and nutmeg. Set aside.
Preheat oven to 375 degrees. Prepare one large lasagna pan or two 8x8 pans.
Layer ingredients in following order: 1/4 Béchamel sauce, spinach pasta, 1/2 squash,
1/4 Béchamel sauce, 1/2 provolone, spinach pasta, ricotta mixture, fresh spinach,
1/2 squash with onions, 1/2 provolone, spinach pasta, 1/2 Béchamel sauce.
Bake 45 minutes until browned and bubbly. Let set up 15 minutes before cutting.
Serve with a sprinkle of aged cheese, if desired.
Cover and refrigerate leftovers.

About the recipe and restaurant:
"Back in the day," Original Pizza Palace on 13th Street was the place to work
and eat for many Hogtown residents. One of the men in the kitchen was Rocky Draud,
now retired from The Hipp. During an afternoon with Rocky and his wife Mary Hausch
in their Duckpond kitchen, we recreated one of my favorite old Gainesville food memories.
Who knew that provolone was the secret ingredient? Now we all do!

Copyright © 2016 Stefanie Samara Hamblen