Thousand Layer Lasagna (#2090)
Italian Main Vegetarian
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For The Lasagna
- 1 1/2 cups Whole Wheat Flour
- 1 1/2 cups All-Purpose Flour
- 1 1/2 tsp Salt
- 2 large Eggs
- 10 oz Spinach cooked, squeez dry, finely chopped
- 2 tablespoons Olive Oil
- 4 tablespoons Basil leaves, freshly finely chopped
For The White Sauce
- 5 tablespoons Butter
- 5 tablespoons All-Purpose Flour
- 4 cups Low-Fat Milk
- 2 tsp Salt
- 1/2 tsp Nutmeg freshly grated
For The Red Sauce
- 3 tablespoons Olive Oil
- 1 tsp Sea Salt fine grain
- 1/2 tsp Cayenne Pepper
- 1 clove Garlic chopped, or more to taste
- 28 oz Tomatoes, Canned, Crushed 1 can
- 14.5 oz Canned Tomatoes roasted and diced
- 1 Lemon Zest
- 2 cups Mozzarella Cheese shredded
- 2 cups Ricotta Cheese crumbled
- For the lasagna:
- Put all the ingredients in the bowl of a stand mixer or food processor.
- Mix until the dough starts to come together.
- Turn the dough out onto the counter, gather and gently pack it into a ball.
- Shape, and knead a four or five times - until dough is smooth and all one texture.
- The dough should not stick to your hands, if it does, knead in a bit more flour.
- Cut in half, and flatten each piece of dough into a pancake shape roughly 1-inch high.
- I place each piece of dough in a plastic bag to keep moist until i am ready to use it.
- When you're ready to roll (no pun intended), start on a thick setting and work your way down.
- We stopped at the next to thinnest setting on the kitchen-aid mixer's pasta roller attachment.
- You could see shadows and light through the pasta by the time it was done.
- Cut the strips to the right size and set aside until assembly time.
- For the bechamel sauce:
- In a medium saucepan, heat the butter over medium-low heat until melted.
- Add the flour and stir until smooth.
- Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
- Meanwhile, heat the milk in a separate pan until just about to boil.
- Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
- Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.
- Season with salt and nutmeg, and set aside until ready to use.
- For the marinara sauce:
- Place the olive oil, salt, pepper flakes, and garlic in a pan.
- Dial the heat up and sauté for a minute or two.
- Add the tomatoes and slowly bring to a simmer as well.
- Remove from heat, stir in the lemon zest and taste for seasoning.
- Add more salt if needed.
- Set aside.
- Assemble everything:
- Use a 13 by 9 inch baking dish.
- Place a thin layer red sauce at the bottom, enough to cover the bottom.
- Cover with a layer of pasta.
- Place a thin layer white sauce and sprinkle small amount of mozzarella cheese.
- Cover another layer of pasta.
- Place a thin layer of red sauce and sprinkle with some ricotta cheese.
- Preheat oven to 350° f (180° c).
- Repeat with the remaining layers until finishing with a layer of pasta, red sauce and mozzarella cheese.
- Bake until heat through the whole dish, about 1 hour.
- Cool slightly and serve warm.