3 cups of flour
1 cup of water
300g of fresh spinach
250g of ricotta
1/4 cup of water
2 garlic cloves
100g of concentrated tomato sauce
2 tbsp of basil
1/2 cup of water
Prepare the dough:
Beat the egg.
Sift the flour.
Make a hole to make it like a foutain and add the beaten egg and the water.
With your hand mix everything together to obtain a homogeneous dough.
Knead the dough to obtain a smooth elastic dough.
Allow it to rest for 20 minutes in a bowl covered with a cloth.
Making lasagne layer with a pasta machine:
Take a fourth of the pasta, pass it through the machine a first time with number one.
Fold the dough, and pass it through the machine one more time. Then pass it through number two to four.
Don’t forget to flour the dough, the table you’re working on.
Making lasagne layer with no accesories:
Lower the dough with a rolling pin.
Don’t forget to flour the dough, the table you’re working on, the rolling pin.
Cut off the stems of the spinach leaves.
Bring to boiling point one litre of water.
Plunge the spinach in for 30s and then plunge them in cold water.
Blend the garlic cloves, the onion. With a fork mix the ricotta and add the onion, garlic and the water.
Mix the ingredients together.
Building the lasagne:
Delay on layer of pasta dough, pour some tomato sauce, a layer of ricotta, delay on layer of pasta dough, a layer of tomato sauce, one layer of spinach,
one layer of tomato sauce. Then start again with one layer of dough, tomato sauce, pasta dough, tomato sauce, spianach, tomato sauce and so on.
Finish with a layer of pasta dough and tomato sauce. And sprinkle on top grated cheese.
Bake in a preheated oven at 180°C/350°F for 30 min, covered with some foil.
Uncover and bake for ten more minutes.