Spring vegetable lasagna with fresh spinach pasta

Spring vegetable lasagna with fresh spinach pasta

Spring vegetable lasagna with fresh spinach pasta

ingredients
Pasta
1 tablespoon extra virgin olive oil
3 cups fresh packed spinach
2 cups white whole wheat flour
½ teaspoon of kosher salt
8 large egg yolks slightly beaten
1 tablespoon of water

Filling

1 tablespoon unsalted butter, plus more for the pan
2 cups of low-sodium broth or chicken-free broth
1½ cups of mascarpone cheese
1 teaspoon chopped fresh thyme
½ teaspoon fresh minced oregano
1 teaspoon of kosher salt
8 cups fresh packed spinach
3 cups carrots, turnips and sliced ​​radishes
8 ounces crumbled farmer's cheese

preparation

1-Prepare the pasta: Heat the oil in a medium skillet over medium heat. Add 3 cups spinach and cook, stirring until wilted, about 1 minute. Transfer to a chopping board and chop finely.

2-Combine the flour and ½ teaspoon of salt in a large bowl. Make a well in the center and add the egg yolks, water and spinach. Knead the dough until it comes together, then pour on a lightly floured work surface. Knead the dough until smooth and elastic, about 7 minutes. Form a ball, wrap in plastic and let stand at room temperature for 1 hour.

3-Flatten the dough lightly on a lightly floured surface and cut into quarters. Rewind three of the pieces separately. Work one quarter at a time, flatten the dough into a rectangle. With the sheet metal roll of a pasta machine in the thickest position, move the dough first, with the short edge. Fold the dough into thirds like an envelope, read it lightly and roll back through the machine. Repeat twice more.

4-Roll the dough through successively smaller settings up to about 1/16 inch thick and at least 24 inches long. (Flour the dough if it looks sticky.) Place the pasta sheets in a single layer on a flat surface and allow to dry for 1 hour.

5-To prepare the filling and assembly of the lasagna: Preheat the oven to 375 ° F. Grease a 9-by-13-inch baking dish with butter.

6-Beat the broth and mascarpone in a medium saucepan over medium-low heat until tender, about 5 minutes. Add thyme, oregano and salt.

7-Heat the remaining tablespoon of butter in a large skillet over medium heat. Add the spinach and cook, stirring until they are wilted, for 2 to 3 minutes. Remove it from the fire. 8-Cut the dough into rectangles of about 8 inches (you will need at least 12). Arrange 3 rectangles across in the prepared pan. Garnish with ¼ cup spinach and ¾ cup vegetables. Pour 1 cup of the mascarpone mixture over the vegetables and cover with ⅓ cup of farmhouse cheese. Repeat to make 4 layers. Tuck the pasta edges into the sauce. (The lasagna will be very wet when it enters the oven).

9-Cook the lasagna until the top is golden and the edges are bubbling for 50 to 60 minutes. Let stand 20 minutes before serving.