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Green Lasagna

  • Yield: 8 servings


  • Spinach Pasta:
  • 1 pound spinach, blanched, squeezed dry and roughly chopped
  • 4 eggs
  • 3 tablespoons plus 1 teaspoon olive oil
  • 4 cups flour
  • 1 1/2 teaspoons salt
  • Lasagna filling and topping:
  • 4 cups Meat Sauce
  • 2 cups grated Mozzarella cheese
  • 2 cups grated Parmesan cheese
  • Salt and pepper
  • 4 cups medium-thick BËchamel Sauce, heated


  • Make pasta: In work bowl of a food processor combine spinach, eggs and olive oil and pulse 5 times. Add salt and flour and process until a smooth, tight dough is formed. Turn out onto lightly floured work surface and knead briefly into a tight ball. Wrap dough in plastic wrap and set aside to rest for at least 30 minutes. Cut dough into 6 to 8 pieces, and feed through a pasta-roller into long, thin sheets. Set aside to dry, or cook immediately in a large pot of boiling, salted water, a few sheets at a time. Boil pasta briefly until just cooked through, drain with a slotted spoon and plunge into a bowl of ice water to cool. Repeat until all pasta is cooked.
  • Preheat oven to 350 degrees. To assemble lasagna: In a greased 8x10-inch baking pan layer pasta, top with meat sauce and sprinkle with mozzarella. Top with another layer of pasta, spread with bÈchamel sauce and sprinkle with Parmesan. Repeat 2 times more, until all filling and topping ingredients are used, ending with a layer of cheese. Cover with foil bake for 1 hour.