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2 Egg Pasta recipe
1 lb Ricotta Cheese
2 Clove Garlic, minced
10 oz Frozen chopped Spinach, Thawed and drained
1 Egg
1 teaspoon Salt
4 cup Seasoned Italian Tomato Sauce
2 cup Grated Provolone Cheese
2 cup Grated Mozzarella
1 cup Freshly grated Parmesan Cheese
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Prepare the pasta dough according to recipe directions. Cut into strips about 13 inch long and 3 inch wide. You will need to gather all the trimmed scraps and re-roll the dough to make enough noodles. This recipe should work out exactly if you roll your dough thin. Combine the ricotta, garlic, spinach, egg and salt. Mix well by hand or in food processor. To assemble the lasagne, pour a little bit of sauce in the bottom of a 9 x 13 inch baking dish.Cover with a layer of noodles, then layer of sauce. Sprinkle a layer of provolone, a layer of mozzarella, then a layer of Parmesan. Cover with a layer of noodles, then sauce, then the ricotta cheese mixture. Top with a layer of noodles, sauce and the grated cheeses. Finish with a layer of noodles, sauce and grated cheese. Cover the lasagne lightly. Bake for 1 hour at 350 degrees F. Remove the cover and bake for an additional 30 minutes. Allow the lasagne to set 10 minutes before serving. This lasagne will be quite firm and can be served in tidy looking squares.
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