- 2 Tbsp Olive Oil
- 1/2 white onion, chopped fine
- 2 garlic cloves, minced
- 1 large can of tomatoes, diced
- 1 Tbsp Agave
- 1 Tbsp dark balsamic vinegar
- 2 tsp salt
- 2 T dried oregano
Fresh Lasagna Sheets
- 1 and 1/2 cups of all purpose flour
- 2 large eggs plus one extra yolk, beaten
- 1/2 tsp salt
- 1 – 2 Tbsp of water
- 1 and 1/2 cups of whole milk ricotta
- 1 pack of frozen spinach, thawed and copped (or 3 cups fresh, chopped, cooked and cooled)
- 1/2 tsp fresh ground nutmeg
- mozzarella & parmesan to preference (see end instructions)
- In a heavy enameled cast iron pot or saucepan, heat the olive oil to med. Add chopped onion and garlic. Saute until on medium until onions are clear.
- Add tomatoes, agave, vinegar salt and oregano. Stir, reduce heat to low and simmer uncovered for 20 minutes.
- Fill a large pot of with water and generously salt (should taste like the ocean) Turn on high and have ready to cook noodles if you are cooking them right away.
- On a clean counter top, measure out the flour. Make a little mountain and then hollow out the inside like a little bowl or cave or well.
- Add the beaten eggs and salt into the well. Using your fingers, start incorporating bits of the flour into the egg mixture and working together until the dough starts to form. Now the next bits will be by feel. You will need to knead the mixture into a dough and add small (very small) amounts of water if its not holding together. Do not add the water too early. (if its too wet, you may need a titch of flour too) Give it some time to come together. I like the press and fold technique. Using the heel of my palm I press into the middle of the dough, turn it a couple inches, fold the outside in and again with the heel of my hand. Depending on your counter height you may want to stand on a small stool for leverage. Keep working the dough until it becomes smooth and elastic.
- When the dough is the right consistency, put aside and let it rest under a clean tea towel for five minutes. While its resting you can set up your pasta roller and set the dial to the widest setting.
- When you are ready to roll the dough, simply cut off a piece (about a third or a quarter of the dough) flatten out slightly with your hands so it will fit into the machine and begin rolling. On my machine, I go as thin as #8 (there are nine settings). Your call depending on how thick you like your pasta noodles. Once each strip is the desired thickness, drape over the back of a chair or lay out flat in preparation for cooking.
- By now, your pasta water should be boiling. Beside the pot of water, set up two pans. One with cold water and ice (such as a large lasagna pan) and a cookie sheet that has been oiled with olive oil. Drop your noodles, a few at a time, into the boiling water for 2 minutes. Scoop them out and then drop them into the ice bath, then lay them out on the oiled cookie sheet. Repeat the process until all the sheets are cooked. You can pile them on top of each other if you are going to be rolling them within the hour and they should not stick to each other.
- Put ricotta and spinach and nutmeg in a food processor and combine until smooth. Alternatively you can hand mix in a bowl for a bit more rustic texture.
The width of your sheets depends on if you are doing bite size or individual portions. Everything else is the same.
- Using a knife or a pizza cutter, slice lasagna sheets to desired widths.
- Spoon a thin layer of tomato sauce (very thin) followed by an equally thin layer of the ricotta mixture.
- Roll the sheets to desired size. 2 and 1/2 times for bite size and maybe 4 to 6 times for individual size.
- Bite Size: place each one on a parchment lined cookie sheet and top with a dollop of sauce and sprinkle of mozza.
- Individual: Scoop a few spoons of sauce into the bottom of the individual pans, place the lasagna rolls in, top with more sauce and mozza cheese.
- Bake for 10 – 15 minutes until cheese is brown and bubbly.
- Top with parmesan cheese.