Green Pasta For Lasagna Food

GREEN PASTA SAUCE

Steps:

• Boil spaghetti according to package directions.
• While pasta is cooking, add olive oil to large skillet over medium heat. Stir in minced garlic and saute for 1-2 minutes. Add in spinach and cook until it wilts.
• Add cooked spinach to a food processor or blender. Add in cream cheese, Parmesan cheese, broth, salt and pepper. Blend until sauce is formed.
• Add sauce and drained, cooked pasta back into skillet and toss.
• Serve warm with extra grated Parmesan cheese.

GREEN PASTA (FOR LASAGNA)

Steps:

• Wash spinach several times in changes of water until grit free. Cook, covered in just the water that clings to the leaves, until it is tender. Cool and squeeze dry. Mince finely and squeeze dry again. Set flour and salt in food processor and process to combine. Add eggs, oil and spinach and process until combined and begins to form a ball. Add more water, a teaspoon at a time, if dough is too dry. Process 30 seconds. Remove dough from the processor and let it rest, covered with an inverted bowl at room temperature for 1 hour. Set the smooth rollers of a pasta machine at the widest setting. Divide dough into 4 pieces. Flatten 1 piece into a rectangle and cover remaining pieces with an inverted bowl. Dust rectangle with flour and feed it through rollers. Fold rectangle in half, dusting lightly with flour, and feed it through rollers 6 to 8 more times to knead. Fold in half each time and dust with flour, if necessary, so dough does not stick to roller. Turn dial down one notch and feed the dough through the rollers without folding. Turn the dial lower one notch each time until the second to last notch is reached.

LEEK & GREENS LASAGNE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat 1 tbsp oil with the butter over a medium heat. Add the bay leaf, rosemary and finely sliced leek, season and cook for a few mins until the leek has softened.
• Add the flour and cook for 1 min more until the roux smells nutty. Take off the heat, slowly pour in the milk and whisk out any lumps.
• Return to the heat and whisk slowly until thick and smooth, about 5 mins. Season well with grated nutmeg, then add 3/4 of the cheddar and parmesan, cooking until they are melted. Set aside.
• In another pan, heat 2 tbsp oil over a medium heat and fry the garlic and chilli for a couple of mins until aromatic. Add the rest of the leeks, season and fry until softened, then add the mixed greens and season a little more. Cook, stirring, until the greens have wilted, about 4 mins, then pour in the wine and cook until it evaporates.
• Oil a medium roasting tin (about 20cm square) and tip half the greens into the tin. Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta. Remove the bay leaf from the leek bechamel and pour over a third of it. Top with three lasagne sheets to cover everything in a at layer. Repeat the process, then cover the top layer of lasagne sheets with the remaining bechamel and artichokes and scatter over the remaining cheese. Bake in the oven for 30-40 mins, until golden and bubbling. Rest for 10 mins, then serve with a sharply dressed grated carrot and beetroot salad.