Local and Seasonal Recipes, Menus and More
||Lasagna Verde a la Pizza Palace
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
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.
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,
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.
with a sprinkle of aged cheese, if desired.
Cover and refrigerate leftovers.
About the recipe
“Back in the day,”
Palace on 13th
Street was the place
and eat for
residents. One of
the men in the
kitchen was Rocky
from The Hipp.
During an afternoon
and his wife Mary
we recreated one of
my favorite old
Who knew that
provolone was the
Now we all do!
Copyright © 2016 Stefanie Samara Hamblen