47-Minute Spinach Lasagna

47-Minute Spinach Lasagna

Serves 2

Over the years, I’ve discovered two foolproof tricks for making fresh pasta. First, always work with room temperature eggs. The second is using some semolina which adds elasticity you need to roll the dough out. You’ll end up with one or two sheets of leftover uncooked pasta. Wrap them tightly in layers of plastic wrap and freeze for a later use (let thaw in refrigerator).

For noodles

3/4 cup all purpose flour

1/4 cup semolina pasta flour

1 large egg, at room temperature

1 teaspoon extra virgin olive oil

pinch of salt

For lasagna

2 cups packed fresh spinach leaves

1 teaspoon extra virgin olive oil

2/3 cup fresh ricotta

1 large egg

3 Tablespoon Parmesan cheese

Salt and freshly ground pepper, to taste

1 cup marinara sauce

8 thinly sliced pieces of fresh mozzarella

Two 6-inch by 3-inch oval casserole dishes

1. To make the pasta noodles, add flours to a deep bowl. Make a well in the center and add egg and salt. Mix with fork until it forms large pieces of dough. Gather with one hand and knead into a rough ball. Pour remaining bits of flour mixture that did not combine into a strainer or sieve. Shake over counter, reserving flour and discarding big bits left in strainer. Knead dough, working in extra flour as needed, until dough is a smooth ball but not dry; let rest for a few minutes.

 

2. Using a manual or electric pasta maker (or a rolling pin if you’re up to the workout—I use the Mia Cucina Atlas one my husband had in his cupboard when we met 14 years ago), roll dough into paper-thin sheets. Cut into 6-inch by 3-inch strips; set aside.

 

3. Preheat oven to 425º. Add spinach to a microwave-safe bowl, add olive oil, season with salt and pepper and steam for 1 to 2 minutes, until wilted (You can alternately saute the spinach in a skillet). 

4. In a small bowl, beat ricotta, eggs  and 2 Tbsp Parmesan cheese until just combined; season with salt and pepper.

5. To assemble lasagna, spoon 1/4 cup of marinara sauce into bottom of  each casserole dish. Place one sheet of pasta over sauce. Top with one quarter of the ricotta-egg mixture and one quarter of the spinach. Place another noodle over filling and repeat to make one more layer. Evenly spoon remaining sauce on top, and cover each lasagna casserole with 4 pieces of mozzarella. Evenly sprinkle each top with remaining Parmesan cheese. Bake for 12 to 14 minutes until bubbly. Heat broiler and cook for 1 to 2 more minutes until lightly golden. Serve hot.