Tuscan Green Lasagna

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

This is a green lasagna with a vegetable sauce, rather than the traditional sauce and mozzarella lasagna.

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Yields4 Servings
Prep Time1 hrCook Time1 hr 30 minsTotal Time2 hrs 30 mins

Ingredients for Lasagna
 4 fresh eggs
 2 tsp olive oil
 1 pinch salt
 2 ½ cups flour type 00
Ingredients for Vegetable Sauce
 1 ¼ cups fresh carrots
 2 celery stalks
 2 cloves of garlic
 2 onions
 2 leeks
 ¾ cup Italian zucchini
 sage leaves
 1 twig of rosemary
 basil
 salt
 olive oil
 100 g parmesan cheese
 200 g smoked scamorza or smoked mozzarella

Directions for Pasta Dough
1

Place the flour on a work surface, creating a small mound with a crater in the middle

2

Break the eggs into the center of this crater

3

Add the olive oil and the salt.

4

Using a fork, break the yolks; begin to beat the eggs gently

5

With the fork, gradually pull in some flour from the inner rim of the crater, mixing continuously, the flour and eggs.

6

Support the outside of the crater with your other hand to keep the crater intact so that the egg mixture doesn't escape from the inside of the crater.

7

Continue pulling flour into the center of the crater until the dough begins to come together.

8

With your hands, begin kneading the dough, incorporating the remaining flour. If dough is still sticky, dust the work surface with additional flour and continue kneading.

9

With your hands, begin kneading the dough, incorporating the remaining flour. If dough is still sticky, dust the work surface with additional flour and continue kneading.

10

Cover dough with a clean towel and let it rest at least 30 minutes

11

Cut the dough ball into eights.

12

Flatten each piece with your hands.

13

Start with the highest (widest) setting on the machine and roll each piece of dough through.

14

Reduce setting and repeat, until you have the desired thickness. (usually if the narrowest setting is 1 you should stop at 2)

15

Dust dough with flour as necessary to avoid sticking to machine rollers.

16

Cut the pasta dough in rectangular shapes. Allow to dry for a few minutes

17

Boil the pasta sheets (one at the time) in water and salt, and remove from water with a spatula. Allow to dry on a towel.

Directions for Vegetable Sauce
18

Wash and chop the leeks finely.

19

Place the garlic, onion, and leeks in a large pan and drizzle with olive oil.

20

Saute’ for about 10 minutes

21

Chop the rest of the vegetables into small pieces, and add them to the saute’.

22

Tie rosemary, sage, and basil together, and place in pan

23

When the vegetables are cooked ( about 10-15 minutes) remove herb sachet, and with an immersion blender, puree sauce until creamy

Directions for Assembly
24

Slice or shred the smoked scamorza (or smoked mozzarella) and set aside.

25

Grate the parmesan cheese

26

In the bottom of a rectangular baking dish, lay a little bit of the sauce first, then layer with pasta sheets, vegetable ragu’, smoked cheese, and parmesan cheese

27

Repeat until at desired level in baking dish.

28

Bake in the oven at 350 F(180 C) until the surface is crispy and golden.

Ingredients

Ingredients for Lasagna
 4 fresh eggs
 2 tsp olive oil
 1 pinch salt
 2 ½ cups flour type 00
Ingredients for Vegetable Sauce
 1 ¼ cups fresh carrots
 2 celery stalks
 2 cloves of garlic
 2 onions
 2 leeks
 ¾ cup Italian zucchini
 sage leaves
 1 twig of rosemary
 basil
 salt
 olive oil
 100 g parmesan cheese
 200 g smoked scamorza or smoked mozzarella

Directions

Directions for Pasta Dough
1

Place the flour on a work surface, creating a small mound with a crater in the middle

2

Break the eggs into the center of this crater

3

Add the olive oil and the salt.

4

Using a fork, break the yolks; begin to beat the eggs gently

5

With the fork, gradually pull in some flour from the inner rim of the crater, mixing continuously, the flour and eggs.

6

Support the outside of the crater with your other hand to keep the crater intact so that the egg mixture doesn't escape from the inside of the crater.

7

Continue pulling flour into the center of the crater until the dough begins to come together.

8

With your hands, begin kneading the dough, incorporating the remaining flour. If dough is still sticky, dust the work surface with additional flour and continue kneading.

9

With your hands, begin kneading the dough, incorporating the remaining flour. If dough is still sticky, dust the work surface with additional flour and continue kneading.

10

Cover dough with a clean towel and let it rest at least 30 minutes

11

Cut the dough ball into eights.

12

Flatten each piece with your hands.

13

Start with the highest (widest) setting on the machine and roll each piece of dough through.

14

Reduce setting and repeat, until you have the desired thickness. (usually if the narrowest setting is 1 you should stop at 2)

15

Dust dough with flour as necessary to avoid sticking to machine rollers.

16

Cut the pasta dough in rectangular shapes. Allow to dry for a few minutes

17

Boil the pasta sheets (one at the time) in water and salt, and remove from water with a spatula. Allow to dry on a towel.

Directions for Vegetable Sauce
18

Wash and chop the leeks finely.

19

Place the garlic, onion, and leeks in a large pan and drizzle with olive oil.

20

Saute’ for about 10 minutes

21

Chop the rest of the vegetables into small pieces, and add them to the saute’.

22

Tie rosemary, sage, and basil together, and place in pan

23

When the vegetables are cooked ( about 10-15 minutes) remove herb sachet, and with an immersion blender, puree sauce until creamy

Directions for Assembly
24

Slice or shred the smoked scamorza (or smoked mozzarella) and set aside.

25

Grate the parmesan cheese

26

In the bottom of a rectangular baking dish, lay a little bit of the sauce first, then layer with pasta sheets, vegetable ragu’, smoked cheese, and parmesan cheese

27

Repeat until at desired level in baking dish.

28

Bake in the oven at 350 F(180 C) until the surface is crispy and golden.

Tuscan Green Lasagna