Carmen, author of Yerbabuena in the kitchen , brings us a recipe for one of the most classic vegetable lasagna, based on spinach, ricotta and a good dose of zucchini. The pasta, that is fresh and homemade, and you'll see...!!

Any time of the year is good to enjoy a plate of fresh pasta , so today I bring you this vegetable lasagna with spinach and zucchini. Impossible to resist her!

Until recently, fresh pasta was a pending issue for me: preparing it at home in an artisanal way gave me a certain amount of respect, it seemed the most complicated thing to me... but nothing could be further from the truth! Since I have discovered how simple it is and the infinite possibilities that it offers to elaborate it according to our own criteria or taste, there is not a week that I resist and that I do not put my wonderful Imperia machine to work.

With it and with flour, eggs and water you can give free rein to your imagination and surprise the most demanding of your diners, do you dare? I'll leave you with this lasagna, made with yolks instead of whole eggs that my daughter's boyfriend has recommended ... it's what being the mother-in-law of an Italian restaurant chef has.

Le Creuset mill , Le Creuset ceramic salad bowl , peeler from the Gefu XL set and Bérard wooden board .

Ingredients

  • 375g of strong flour
  • 125gr of yolks (the yolks of 5 eggs approx.)
  • 80g of water
  • 600g of fried tomato with onion, carrot, garlic, oregano, salt, pepper and sugar
  • 300g of spinach
  • 400g of ricotta cheese
  • 2 eggs
  • Basil
  • 250g of mozzarella cheese
  • 2 zucchini
  • Parmesan
  • virgin olive oil
  • Salt
  • Black pepper

Emile Henry oven dish , Le Creuset grinder , Zester Microplane grater and Imperia pasta machine .

Elaboration

  1. Put the previously sifted flour in a bowl in the shape of a volcano, add the egg yolks and water in the center and with the help of a fork gradually incorporate the flour towards the center. Once all the ingredients are mixed, we end up turning it onto a surface and kneading with our hands until we get an elastic but hard dough. Wrap in cling film and let rest for 30 minutes in the fridge. We can also use a robot like the KitchenAid with the paddle accessory, for this we incorporate all the ingredients into the bowl and knead at low speed until all the ingredients are integrated.
  2. Take the dough out of the fridge and cut it into 3 portions to make it easier to laminate. Stretch the dough a little with a rolling pin and pass it through the smooth slot of the machine at the most open number, fold in half and repeat this operation a couple more times. Next we reduce the opening by one number and reintroduce the dough, like this in each pass until the desired thickness is achieved. If during this process the dough sticks, sprinkle the surface with flour. We let it hang dry while we repeat the process with the rest of the portions. Depending on the size of the source, we cut into more or less large plates.
  3. In a bowl we add the spinach, previously sautéed in a pan with a tablespoon of virgin olive oil , the ricotta cheese and the eggs. Season with salt and pepper and stir until everything is homogeneous.
  4. Cut the zucchini into thin slices with a mandolin or a peeler , salt and reserve.
  5. We proceed to assemble the lasagna by putting a layer of fried tomato, if possible homemade, in the bottom of the baking dish . We continue with a layer of our fresh lasagna, on top we place another of the set of spinach, ricotta and eggs. Next we put the zucchini slices and sprinkle with Parmesan. We place another layer of lasagna plates, again we put the mixture of spinach and ricotta, the zucchini slices sprinkled with Parmesan... and so on until we finish the filling. We finish with a layer of lasagna plates, which we will cover with fried tomato, basil, previously grated coarse mozzarella and finally sprinkle again with grated Parmesan cheese .
  6. Bake for around 35 minutes at 180º, or until the lasagna acquires a nice golden hue and the cheeses are well melted.

lasagna pan

Emile Henry oven dish , Le Creuset mill and Bérard wooden board .

On this occasion, since the baking time is long, I have not cooked the pasta beforehand. I have not grilled the zucchini either since I have cut them into very thin slices, but if you like them cooked you just have to give them a spin in the pan.

I hope you will be encouraged to prepare your own fresh homemade pasta, you will see how you will not regret it, a world of the most varied possibilities will open up before you.

Comments

Carmen said:

Chus,
Me alegro un montón que te decidieras a hacer ésta lasaña y en casa os gustara… como ya te había comentado, este plato esta estupendo recién hecho pero efectivamente de un día para otro pierde algo. Espero que te sigas animando a preparar las recetas que seguimos publicando mis compañeras y yo.
Un besito y feliz verano

Chus said:

Finalmente la hice y queda fantástica. Receta fácil y deliciosa, muy recomendable. Respecto a si mejora con el reposo, confirmo que no: comimos la mitad recién hecha y estaba espectacular, pero al día siguiente lo que sobró no estaba ni la mitad de rico. ¡Gracias!

Carmen said:

Yvette,
Son yemas con lo que se hace la lasaña, no obstante, la mase tiene que quedar un poco dura. Si te ha sobrado, puedes preparar algún ravioli u otra pasta rellena y congelar. Un abrazo

Yvette said:

Hola Claudia,

Pudimos tener el fin de semana iluminado por la lasaña. :-) Queda muy suave. Lo que necesité fueron 7 claras de huevo en lugar de 5. Repetiré la receta con calabaza ya que me han sobrado láminas de pasta. ¡Gracias!

Claudia said:

Está tan rica como parece, Luisa! :) Sin duda te animo a prepararla, un saludo!

Claudia said:

encantados que así sea, Ana!! A ver si sale rica y os cuentas. Saludos!

Claudia said:

Hola Bibiana, el reposo favorece mucho la masa para hacer pasta, sin duda deberías dejarla como mínimo esa media horita, notarás cómo ha cambiado a la hora de estirarla :) Saludos!

Claudia said:

Hola Yvette, espero que la lasaña haya iluminado el finde pasado por agua!!! :) Gracias y un saludo, Claudia

Claudia said:

Hola Chus,

Esta lasaña puedes comerla perfectamente el mismo día, no ganará mucho un día para otro en este caso, no. A pesar de ello, sí es una receta que, si te conviene, puedes dejarla preparada con antelación. ¡Ya nos contarás!

Luisa said:

Me encanta la lasaña, pero nunca la he hecho así, me has dado una buena idea, después de ver la pinta que tiene esta receta, la voy a intentar. Gracias por compartirla.

Ana said:

Me parece una receta fantástica, muy sana, apetecible y fácil de hacer, en breve la hago y os cuento. Gracias

Bibiana said:

Menuda pinta! El otro día probé a hacer pasta pero la receta que encontré no me terminó de gustar, se infló mucho y eso que usé harina de fuerza, pero no decían lo de los huevos y la nevera, tendré que probar otra vez y hacer esta deliciosa receta, muchas gracias por todas estas maravillas culinarias.

Yvette said:

En vista de que este fin de semana va a estar pasado por agua es una receta atractiva para probar a hacer la primera lasaña. ¡Lo intentaremos! :-) ¡muchas gracias!!!

Chus said:

Tiene una pinta estupenda y la voy a hacer, pero me gustaría saber si está más rica recién hecha o es de esos platos que ganan de un día para otro. ¡Gracias!

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