Ingredients Jump to Instructions ↓

  1. Spinach Pasta

  2. 1 lb 454g / 16oz Spinach - blanched, squeezed dry, roughly chopped

  3. 4 Eggs

  4. 10 teaspoons 50ml Olive oil

  5. 4 cups 250g / 8.8oz Flour

  6. 1 1/2 teaspoons 7 1/2ml Salt

  7. Lasagna Filling and Topping

  8. 4 cups 948ml Hearty Meat Sauce - seeNote

  9. 2 cups 292g / 10oz Grated Mozzarella cheese

  10. 2 cups 292g / 10oz Grated Parmesan cheese

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 4 cups 948ml Medium-thick Bechamel Sauce - heated, seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Meat Sauce" and "Bechamel Sauce" recipes which are included in this collection.

  2. 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.

  3. Preheat oven to 350 degrees.

  4. To assemble lasagna: In a greased 8- by 10-inch baking pan layer pasta, top with Meat Sauce and sprinkle with mozzarella. Top with another layer of pasta, spread with Bechamel 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.

  5. This recipe yields 8 servings.


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