This delectable Lasagna Verde features layers of spinach pasta, meat sauce and whipped ricotta, topped off with a finishing drizzle of our LUCID lemon olive oil.
Justine is a home cook living in Manhattan. She shares seasonal, simple dishes from her home kitchen. She appreciates all the details that go into a meal and shares the simple luxuries that elevate cooking at home.
For the Spinach Pasta Dough
Ingredients
- 4 cups fresh spinach leaves
- 4 large eggs, 2 yolks
- 400g cups all-purpose flour, plus extra for dusting
- ½ teaspoon salt
For the Meat Sauce
Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons of Brightland ALIVE olive oil
For the Whipped Ricotta
Ingredients
- 1 ½ cups ricotta cheese
- Salt and pepper to taste
Additional Ingredients
Ingredients
- Grated Parmesan cheese
- 1 pound fresh mozzarella cheese, thinly sliced
- Brightland LUCID lemon olive oil, for drizzling on top
Instructions
- 1 Make the Spinach Pasta Dough: Blanch the spinach leaves in boiling water for about 1 minute, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain the spinach leaves and squeeze out excess water. In a blender or food processor, blend the spinach leaves and eggs until smooth. In a large mixing bowl, combine the spinach mixture with flour and salt. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 2 Make the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer the sauce for about 30 minutes, stirring occasionally, until it thickens.
- 3 Make the Whipped Ricotta: In a mixing bowl, combine the ricotta, salt and pepper. Using a hand mixer or whisk, whip the mixture until light and fluffy.
- 4 Begin the assembly: Preheat your oven to 375°F (190°C).
- 5 Roll out the spinach pasta dough into thin sheets using a pasta machine or rolling pin.
- 6 Spread a thin layer of meat sauce on the bottom of a baking dish. Layer with a single layer of cooked pasta sheets, overlapping slightly.
- 7 Spread a layer of whipped ricotta over the pasta sheets, followed by a sprinkle of grated Parmesan cheese.
- 8 Repeat the layers finishing with the sliced mozzarella cheese on top.
- 9 Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- 10 Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- 12 Let the lasagna rest for a few minutes before serving. Finish with a drizzle of LUCID lemon olive oil to finish.
