Takes 1 hour for the pasta
20 minutes preparation
35 minutes cooking
2 large knobs of butter
3 tbsp flour
3 lrg courgettes
2 sml garlic cloves
1 tsp white wine vinegar
30g grated parmesan
1/2 tsp nutmeg
Salt & pepper to season
300g OO flour
First to make the pasta, into a bowl add the flour, creating a well in the middle, followed by the eggs. Mix together so it is combined evenly.
Mould the flour and eggs into a ball of dough and turn out onto a lightly floured surface. Kneed the dough until it becomes glossy and more elastic in consistency, roughly 6 minutes of hard elbow grease should do it.
Wrap the dough in cling film and place in the fridge for a minimum of 30 minutes before shaping.
To shape the pasta, place on a lightly floured surface, roll out to just over 5mm thick and then fold in half and roll out again. Repeat this a couple more times, rolling the dough into a longer rectangle each time.
Slice the dough into three pieces and roll each out on a lightly floured surface. Each should be rolled to roughly 1mm thick and to the shape of the dish you intend to use. When rolled out, hang to dry in the air.
For the sauce, place a saucepan on a medium heat and add the butter and flour. Stir continuously until the butter has melted and combined with the flour. Add a splash of milk and stir in; repeat this until all the milk is combined.
Add the nutmeg, ricotta, 20g of the parmesan, white wine vinegar and the garlic by mincing, a generous amount of black cracked pepper and a pinch of salt then stir through.
Remove a 1/4 of the sauce and set aside.
In the pan with the remaining 3/4’s of sauce, add the spinach and basil and let it wilt down, stiring occasionally until all the spinach has wilted and remove from the heat.
Take the courgettes and slice them into thin strips using the entire length.
Preheat the oven to 180°C.
Take a medium, high sided oven dish and place a 1/3 of the sauce with the spinach in the bottom, spreading across evenly. Place a layer of the sliced courgette over the sauce. Cut the pasta so that it will sit snugly in the dish and cover the courgette.
Repeat the layers two more times; sauce, courgette then pasta.
For the top layer, spread over the reserved sauce without the spinach in, followed by a sprinkling with the remaining parmesan and some cracked black pepper.
Place in the oven for 35 minutes then serve with a little salad.
This is another one that may seem like a huge faff, but again; the faff is worth it! You can skip the homemade pasta part and reduce the time so the total time is less than an hour. Making the pasta yourself always works so well for a lasagne as you do not get the gaps like with dried sheets, which never fit properly and have to snap bits off to tile in like a mosaic.
I seem to be spending more and more time being interested in vegetarian dishes these days, whether it be because I see the variety of veg change more when trying to eat seasonally or simply because there is a much wider range of veg available when compared to meat. Which ever it is; I just want it all.