Lasagna Verde

For the Spinach Pasta Dough

• 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

• 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 Extra Virgin Olive Oil

For the Whipped Ricotta

• 1 ½ cups ricotta cheese
• Salt and pepper to taste

Additional Ingredients

• Grated Parmesan cheese
• 1 pound fresh mozzarella cheese, thinly sliced
• Brightland Lucid Lemon Olive Oil, for drizzling on top

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.
11. Let the lasagna rest for a few minutes before serving. Finish with a drizzle of Lucid Lemon Olive Oil to finish.