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Thanksgiving Lasagna(inspired by The Pink Door in Pike Place M arket, Seattle) Recipe

4.8 stars - based on 5 votes
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This recipe for Thanksgiving Lasagna(inspired by The Pink Door in Pike Place M arket, Seattle) is from Myra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spinach Pasta Dough

1 1/2 cups of bread flour
2 large eggs
1/2 pounds fresh spinach(or 10 oz. pkg. frozen spinach thawed and well drained(put into cheese cloth towel and squeeze the water out)

Pesto & Ricotta Bechamel Sauce
3 tablespoon butter
2 tablespoon flour
3 cups heavy cream, milk or 1/2&1/2
1/2 cups ricotta
1/4 pesto
1/4 teaspoon nutmeg
salt and pepper
Directions:
Directions:
Assembly ingredients
Extra fresh baby spinach for layering into Lasagna's
Any type Marinara sauce

Directions:
Spinach Pasta Dough
cook spinach and drain thoroughly,Squeeze out excess liquid(important)
chop spinach very fine
Pour flour onto work space into a mound with deep hole in the center
Break eggs into hole, add spinach and slowly whisk together(eggs & spinach)
slowly incorporate flour into the egg/spinach mixture until nice dough is formed. Kneed by hand (or machine) until smooth.
Use rolling pin or pasta roller to thin dough, cut into desired shape.

Pesto & Ricotta Bechamel Sauce
In medium sauce pan, over medium heat, , melt butter and whisk in flour until completely incorporated.
Add nutmeg and cream, stirring over high heat until thickened.
Add ricotta and pesto. If sauce becomes too thick, thin with milk.

Assemble
Layer lasagna into casserole dish(Two 12 oz, or larger pan).
Start with layer of Bechamel, add noodle, layer fresh spinach, more bechamel, another noodle.
Continue until you get near top of pan.
Cover entire top layer with marinara sauce and sprinkle cheese(parmesan or mozzarella)
Cook at 375 degrees for 30 minutes.

 

 

 

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