This is the first in a 3 course dinner mega-chain post… The kitchen is like my sanctuary on days off… here’s what kind of trouble I can get into…
1 pound fresh spinach.
1 pound crimini mushrooms, sliced.
1 pound fresh mozzarella cheese, torn into small pieces.
1/2 cup ricotta cheese.
~10 fresh basil leaves.
3 cups semolina flour
2 whole eggs
2 egg yolks
1 heavy pinch salt
bench flour for rolling
White cheese sauce
2 tblspn butter
2 tblspn flour
1 cup heavy cream
1/4 tspn freshly grated nutmeg
4 tblspn ricotta cheese
I start by roasting some spinach and mushrooms. Just dump everything on a cookie sheet. Season with salt and pepper and toss in a little olive oil. Roast at 425F for about 25 minutes.
While the veggies are roasting, I make some pasta. If you’ve been reading the blog over the past week or so, you’ve seen me make pasta before — same technique. This time I used all semolina flour in honor of my friend Giuseppe.
Once it comes together, wrap in plastic wrap and allow to rest in the fridge.
While the dough is resting, melt about the butter in a pot.
Add some flour, cream, and fresh nutmeg… loyal readers of the blog will recognize this as the bechamel technique.
Since this is for a white lasagna, I also add about 3 table spoons of ricotta to the sauce.
Roll out the pasta to the #6 setting on a kitchenaid. Time for assembly- start with a greased pan.
Layer pasta, veggies (cooled), white sauce, bits of FRESH mozzarella, and basil.
Top the final layer with ricotta and mozzarella only.
I also added some of the mozzarella water to the caserole to give the pasta some cooking liquid since I did not pre-boil the noodles. Cover the dish and place on a foil lined sheet pan. Bake at 375F for about 35 minutes.
Remove the cover and allow the cheese on top to brown an additional 10 minutes.
Let the lasagna rest about 15-20 minutes before cutting and serving… while it’s resting you can prepare some italian stuffed quail.