Green Lasagna Recipe

Just in time for St. Patricks day we made an all green lasagne recipe. Homemade green pasta sheets using parsley oil, green béchamel using basil oil and spinach-ricotta filling.

https://youtu.be/Pa-cBy1e1n4

Print

With ImageWithout Image

Green Lasagna Recipe

Yield: 6

Author: Traditional, but not

Prep time: 45 HourCook time: 1 H & 15 MInactive time: 1 HourTotal time: 47 H & 15 M

Ingredients

Green pasta sheets

• 1 bunch parsley
• 100 ml olive oil
• 2 eggs
• 200 g AP flour
• extra flour for dusting
• salt
• ice cubes, boiling water

Green béchamel sauce

• 1 bunch basil
• 50 g butter
• 50 g olive oil
• 100 g flour
• 150 g Grana Padano cheese
• 1 L milk
• pepper
• salt
• ice cubes, boiling water

Spinach-Ricotta Filling

• 1 Tbsp olive oil
• 1 onion
• 2 garlic cloves
• 480 g baby spinach
• 500 g ricotta cheese
• 125 g mozzarella cheese
• 50 g Grana Padano
• salt
• pepper

Instructions

Green pasta sheets

1. Start by preparing a bowl with ice water and one bowl to put the parsley in. Add boiling water to the parsley to blanch it. After about 45 seconds or when the color gets brighter transfer to the ice water.
2. Once it cooled down, which only takes about another 45 seconds, transfer the parsley to a clean towel and squeeze all the water out. To get even more water out press it between to sheets of paper towel.
3. Roughly chop the parsley to help the emulsion-blender out with the processing. Add 100 ml of olive oil and start blending. Next add the two eggs and blend shortly till combined.
4. Tip 200 g of flour onto a work-surface and add some salt. Create a well and add your parsley-oil-egg mixture. Start kneading the dough till smooth and roll into a ball. Rest the dough covered for about 1 hour.
5. After the dough has rested divide it into for equal pieces. Using a pasta roller attachment start rolling out the dough. Start on the widest setting and work your way to the thinnest setting. Add flour for dusting as needed. After the first couple shape your dough by folding into a rectangle. This will help you later to a get a cleaner shape.
6. Measure the length of the pasta sheets to your baking dish and cut them to the right size. Set aside till ready to assemble.

Green béchamel sauce

1. Start by preparing a bowl with ice water and one bowl to put the basil in. Add boiling water to the basil to blanch it. After about 45 seconds or when the color gets brighter transfer to the ice water.
2. Once it cooled down, which only takes about another 45 seconds, transfer the basil to a clean towel and squeeze all the water out. To get even more water out press it between to sheets of paper towel.
3. Roughly chop the basil to help the blender out with the processing. Add 100 ml of olive oil and start blending. Try to get it as broken down as possible.
4. Next put a coffee filter into a sieve and over a bowl to strain the oil. Add the blended mixture and let the oil drip into the bowl. If you don't have the time to wait that long or are impatient just strain the mixture 2-3 times without the coffee filters just using a sieve.
5. Now we make a compound butter using the basil pulp. Easy enough add both to a blender and mix till combined.
6. To make the béchamel sauce add compound butter and basil oil to a pot til melted. Add flour and cook shortly over a medium-low heat for 1-2 minutes to get rid of the raw flour taste. Gradually start adding milk and keep stirring. Once you used all the milk gradually add cheese and melt it.
7. Lastly season with salt and pepper and set aside till ready to assemble.

Spinach-Ricotta Filling

1. Add oil to a pot and add onion and cook till soft. Add garlic and cook for 1-2 minutes till fragment. Add some salt.
2. Gradually add spinach and cook till wilted down. Once all the spinach has cooked down and most of the water has evaporated transfer the spinach to a blender.
3. Add the ricotta and mix till smooth. Season with salt and pepper.
4. Now it's time to assemble. Preheat oven to 200°C.
5. Start by spreading some of the filling on the bottom. Next add the pasta sheets and add more filling on top. Then drizzle some of your béchamel on top. Don't use too much of the filling, you want thin layers using a lot of pasta. Keep building layer by layer and top it with the mozzarella and Grana Padano.
6. Tent the baking dish with aluminum foil and try to place it away from the cheese, so it doesn't get stuck to it when baking.
7. Bake for 40-45 minutes. Then remove the foil and bake for another 15 minutes to get a golden crust on top.
8. Remove from the oven and rest to for 20-30 minutes before eating it.