Ricotta Spinach Lasagna

Ingredients:

250 g flour
1 teaspoon salt
2 large eggs (XL)

Filling:
1 shallot
2 garlic cloves
700 g creamed spinach
250 g ricotta
50 g Parmesan, grated
50 g pine nuts
A pinch of nutmeg
1 tbsp butter
salt, pepper
100g mozzarella, grated

Preparation: 60 minutes
Cooking time: 35-40 minutes
Attachments: dough hook, pasta roller for lasagna, stirring tool

 

Method:

  1. Add the flour, salt, and eggs in the mixing bowl.
  2. Attach the dough hook to stand mixer, and knead the ingredients into a smooth dough. Form into a ball, wrap in cling film and let rest for 30 minutes.
  3. Attach the pasta roller to stand mixer. Sprinkle dough with flour, and with a sharp knife cut the pasta into 2-3 equal pieces. Lightly roll it with a rolling pin into a rectangle shape.
  4. Set the Pasta Roller to the widest setting, moving up through the numbers on the side of the roller, and using a low speed, feed the pasta through it several times, until the pasta is smooth.
  5. Reduce the thickness of the roller by 1, and feed the pasta through again. Continue to reduce the thickness until the required thickness has been achieved
  6. Attach the stirring tool to the machine, set the temperature to 120C
  7. Add butter, shallot, and garlic into the mixing bowl and cook until glassy
  8. Add the creamed spinach, pine nuts, ricotta and parmesan, season with salt, nutmeg, and pepper. Cook for 5 minutes.
  9. Lightly oil an ovenproof dish, then cover with pasta sheets.
  10. Spoon one-third of the spinach sauce into the dish, then cover with pasta sheets.
  11. Repeat until you have you have used up all the pasta and sauce.
  12. Scatter the mozzarella over the top and bake for 35 minutes until the top is lightly browned.

 

Baked in partnership with Kenwood Switzerland

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