For two people, I made the pasta with 150g flour, 50g semolina, 1 egg, and 4 diced spinach, chopped with a knife. I kneaded the dough, rolled it out with a rolling pin, and cut it into sheets.
For the béchamel sauce, I used 40g butter, 40g flour, 400ml milk, salt, pepper, and nutmeg.
For the sauce, I made a sausage sauce. In a pan, I sautéed half an onion, 1 carrot, 1 clove of garlic, 1 bay leaf, 6 basil leaves, a pinch of pepper, and nutmeg. Then, I added the chopped sausage, sautéed for about 5 minutes, and then deglazed with half a glass of red wine. Once the wine had evaporated, I added 3 cups of tomato puree and half a cup of water, cooked for about 40-45 minutes, and then turned off the heat and added a teaspoon of salt.
In the lasagna layers, I layered the pasta, béchamel sauce, sausage sauce, strips of fresh mozzarella, and Parmesan cheese, repeating for 5-6 layers!
Baked at 180 degrees for about 30-40 minutes.
Thanks also to my assistant today! (last photo)
Better-Park8752
It looks lovely. But can I ask what the lasagne sheets were like to eat with coarse spinach put through them? I’ve seen spinach be blitzed up and added to the pasta dough for flavour, but never seen it with thick texture like this.
3 Comments
For two people, I made the pasta with 150g flour, 50g semolina, 1 egg, and 4 diced spinach, chopped with a knife. I kneaded the dough, rolled it out with a rolling pin, and cut it into sheets.
For the béchamel sauce, I used 40g butter, 40g flour, 400ml milk, salt, pepper, and nutmeg.
For the sauce, I made a sausage sauce. In a pan, I sautéed half an onion, 1 carrot, 1 clove of garlic, 1 bay leaf, 6 basil leaves, a pinch of pepper, and nutmeg. Then, I added the chopped sausage, sautéed for about 5 minutes, and then deglazed with half a glass of red wine. Once the wine had evaporated, I added 3 cups of tomato puree and half a cup of water, cooked for about 40-45 minutes, and then turned off the heat and added a teaspoon of salt.
In the lasagna layers, I layered the pasta, béchamel sauce, sausage sauce, strips of fresh mozzarella, and Parmesan cheese, repeating for 5-6 layers!
Baked at 180 degrees for about 30-40 minutes.
Thanks also to my assistant today! (last photo)
It looks lovely. But can I ask what the lasagne sheets were like to eat with coarse spinach put through them? I’ve seen spinach be blitzed up and added to the pasta dough for flavour, but never seen it with thick texture like this.
can i have a bite