It all starts with a basic egg pasta. I use the recipe that came with my pasta machine:2 1/2 cups flour
Put the flour in a bowl, making a well in the middle.
Pour the dough out onto a floured board and knead for about 10 minutes until the dough is elastic and consistent in color and texture. Cover with a wet towel and let rest 15 minutes.
After resting, the dough is ready to roll out. I used my pasta maker, but you can also roll it by hand with a rolling pin. The goal is to get nice thin, long sheets of pasta:
To make the lasagna, just cut the fresh sheets of pasta to the size of your pan and use them as you would boxed noodles (no need to cook the pasta first - it will cook when baked).I don't really use hard and fast measurements for my lasagna, so the amounts in the recipe below are approximates. Lasagna is very forgiving, so you can change things up to your taste - or to what you have on hand.
6 5" x 11" sheets of fresh pasta
6 c. spinach, chopped
1 Tbsp. butter
salt & pepper
1 c. fat free ricotta cheese
1/3 c. freshly grated parmesan cheese
1 c. mozzarella, shredded
4-5 cups of your favorite red sauce (I used a meat sauce made with ground turkey)
Preheat oven to 350 degrees.
In skillet, melt butter over medium heat. Add spinach, sprinkle with salt and pepper and saute until wilted. Set aside.
In a small bowl, combine ricotta, parmesan and egg.
Coat the bottom of a 9" x 11" casserole dish with a small amount of sauce. Place 2 sheets of pasta on top of the sauce, fully covering the bottom of the dish.
Spread 1/2 of the ricotta mixture over the pasta. Sprinkle 1/3 c. mozzarella over ricotta. Top with 1/2 of the spinach. Spoon about 1/3 of the red sauce on top of that.
Repeat with another layer of pasta, ricotta, mozzarella, spinach and sauce.
Top with remaining sheets of pasta. Pour remaining sauce over pasta and sprinkle remaining mozzarella on the top.
Bake for 45-50 minutes at 350 until sauce is bubbly and cheese is starting to brown.
The pasta recipe I gave above makes more than 6 lasagna-sized sheets of pasta, so I used the extra sheets to make some cheese ravioli.
parmesan. I popped them in the freezer for another night - can't wait to try them!