{"id":2693,"date":"2019-01-30T19:18:59","date_gmt":"2019-01-30T19:18:59","guid":{"rendered":"https:\/\/www.culturediscovery.com\/recipes\/?post_type=cp_recipe&p=2693"},"modified":"2019-04-23T22:14:30","modified_gmt":"2019-04-23T22:14:30","slug":"tuscan-green-lasagna","status":"publish","type":"cp_recipe","link":"https:\/\/www.culturediscovery.com\/recipes\/name\/tuscan-green-lasagna\/","title":{"rendered":"Tuscan Green Lasagna"},"content":{"rendered":"

This is a green lasagna with a vegetable sauce, rather than the traditional sauce and mozzarella lasagna.<\/h2>\n

Ingredients<\/h3>\n
\n
Ingredients for Lasagna<\/div>\n
4<\/span> <\/span> fresh eggs<\/span><\/div>\n
2<\/span> tsp<\/span> olive oil<\/span><\/div>\n
1<\/span> pinch<\/span> salt<\/span><\/div>\n
2 ½<\/span> cups<\/span> flour type 00<\/span><\/div>\n
Ingredients for Vegetable Sauce<\/div>\n
1 ¼<\/span> cups<\/span> fresh carrots<\/span><\/div>\n
2<\/span> <\/span> celery stalks<\/span><\/div>\n
2<\/span> <\/span> cloves of garlic<\/span><\/div>\n
2<\/span> <\/span> onions<\/span><\/div>\n
2<\/span> <\/span> leeks<\/span><\/div>\n
¾<\/span> cup<\/span> Italian zucchini<\/span><\/div>\n
sage leaves<\/span><\/div>\n
1<\/span> <\/span> twig of rosemary<\/span><\/div>\n
basil<\/span><\/div>\n
salt<\/span><\/div>\n
olive oil<\/span><\/div>\n
100<\/span> g<\/span> parmesan cheese<\/span><\/div>\n
200<\/span> g<\/span> smoked scamorza or smoked mozzarella<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Directions for Pasta Dough<\/div>\n
\n
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Place the flour on a work surface, creating a small mound with a crater in the middle<\/p>\n<\/div>\n<\/div>\n

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Break the eggs into the center of this crater<\/p>\n<\/div>\n<\/div>\n

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Add the olive oil and the salt.<\/p>\n<\/div>\n<\/div>\n

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Using a fork, break the yolks; begin to beat the eggs gently<\/p>\n<\/div>\n<\/div>\n

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With the fork, gradually pull in some flour from the inner rim of the crater, mixing continuously, the flour and eggs.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Continue pulling flour into the center of the crater until the dough begins to come together.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

\n
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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.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cover dough with a clean towel and let it rest at least <\/i> 30 minutes<\/a><\/span><\/p>\n<\/div>\n<\/div>\n

\n
\n

Cut the dough ball into eights.<\/p>\n<\/div>\n<\/div>\n

\n
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Flatten each piece with your hands.<\/p>\n<\/div>\n<\/div>\n

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Start with the highest (widest) setting on the machine and roll each piece of dough through.<\/p>\n<\/div>\n<\/div>\n

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Reduce setting and repeat, until you have the desired thickness. (usually if the narrowest setting is 1 you should stop at 2)<\/p>\n<\/div>\n<\/div>\n

\n
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Dust dough with flour as necessary to avoid sticking to machine rollers.<\/p>\n<\/div>\n<\/div>\n

\n
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Cut the pasta dough in rectangular shapes. Allow to dry for a few minutes<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

Directions for Vegetable Sauce<\/div>\n
\n
\n

Wash and chop the leeks finely.<\/p>\n<\/div>\n<\/div>\n

\n
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Place the garlic, onion, and leeks in a large pan and drizzle with olive oil. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Saute\u2019 for about 10 minutes<\/p>\n<\/div>\n<\/div>\n

\n
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Chop the rest of the vegetables into small pieces, and add them to the saute\u2019.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Tie rosemary, sage, and basil together, and place in pan<\/p>\n<\/div>\n<\/div>\n

\n
\n

When the vegetables are cooked ( about 10-15 minutes) remove herb sachet, and with an immersion blender, puree sauce until creamy<\/p>\n<\/div>\n<\/div>\n

Directions for Assembly<\/div>\n
\n
\n

Slice or shred the smoked scamorza (or smoked mozzarella) and set aside.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Grate the parmesan cheese<\/p>\n<\/div>\n<\/div>\n

\n
\n

In the bottom of a rectangular baking dish, lay a little bit of the sauce first, then layer with pasta sheets, vegetable ragu\u2019, smoked cheese, and parmesan cheese <\/p>\n<\/div>\n<\/div>\n

\n
\n

Repeat until at desired level in baking dish. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Bake in the oven at 350 F(180 C) until the surface is crispy and golden.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2694,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[243],"class_list":["post-2693","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-first-courses"],"yoast_head":"\nTuscan Green Lasagna - Culture Discovery Vacations Recipes<\/title>\n<meta name=\"description\" content=\"Tuscan Green Lasagna - Culture Discovery Vacations Recipes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.culturediscovery.com\/recipes\/name\/tuscan-green-lasagna\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tuscan Green Lasagna - Culture Discovery Vacations Recipes\" \/>\n<meta property=\"og:description\" content=\"Tuscan Green Lasagna - 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