A light and summery lasagne, this is a perfect way to make use of ripe summer tomatoes. The recipe is adapted from one from Marcella's Italian Kitchen cookbook, but with modifications to make it less authentic but quicker and easier. Even so, it is a time consuming recipe between making the pasta and assembling the ingredients, so save this one for when you have plenty of time.
1. Mix together the mozzarella cheese, 2 tbsp EVOO, basil, garlic and 2/3 cup of the parmesan cheese. Set aside to steep.
2. Wash the tomatoes. If desired, blanch and peel. Otherwise, cut in half lengthwise and remove the seeds, then slice into "filets". The idea is to make flat tomato pieces for layering into the lasagne. Set in a colander and allow to drain.
3. Make the pasta:
On a clean surface, mound the flour and make a well in the center. Lightly beat the eggs and spinach together, then pour into the well. Starting in the center and using your fingers, slowly incorporate the flour into the eggs.
Work the dough by kneading firmly for at least 8 minutes, folding and turning as you go. The dough should be dry enough that you can press a finger into the center and it can come out clean. If too sticky, add additional flour.
Divide the dough into four parts. Set thinning rollers to the maximum setting. Flatten the first piece of dough with your hands and run it through the machine. Fold it into thirds, turn one quarter, then pass through the machine again. Repeat 2-3 times, then work the other pieces of dough, placing them onto a kitchen towel to rest.
To thin the dough, decrease one notch at a time, gently passing the dough through the rollers until the desired thickness is achieved. Trim noodles to the length of your lasagna pan and set aside.
4. To cook the pasta: In a large pot, bring 4 quarts of salted water to a boil. Drop in a few strips of pasta at a time, cooking just a few seconds. Rinse pasta with cool water, then set on a clean kitchen towel. Cook remaining noodles.
5. Preheat oven to 425ºF.
6. Coat the bottom of the lasagne pan with EVOO. Line the bottom with a layer of cooked noodles. Top with 1/4 of the cheese mixture, 1/2 of the tomato filets, and a thin layer of the bread crumbs. Top with another layer of noodles, cheese, 1/2 the slices of ham, and bread crumbs. Repeat the tomato and ham layers twice, for a total of four layers. End with noodles on top. Drizzle the top with remaining 2 tbsp EVOO, smearing to cover the noodles. Cover the top with the remaining bread crumbs and 1/3 cup parmesan cheese.
7. Place into the oven and bake for 15-20 minutes until golden brown. Allow to settle 5-10 minutes before serving. Enjoy!
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1119 | ||
Calories from Fat: 564 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.7g | 84 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 34.4g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 147.9mg | 45 % | |
Sodium 1843.4mg | 64 % | |
Potassium 1011.4mg | 27 % | |
Total Carbohydrate 92.1g | 27 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 83.8g | ||
Protein 47.3g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1119
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