Ingredients
Pasta dough
- 500g durum wheat flour (finely ground semolina or pasta flour) (500 g)
- 7 eggs
- 3.5 tbsp neutral oil
Tomato sauce
- 2 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp cayenne pepper
- 3 tbsp tomato paste
- 1 tbsp white wine vinegar
- 400 g strained tomatoes
- 100 g water
- 1 tbsp honey or 1 tsp sugar
- Salt and black pepper
- 20 g fresh basil
Bechamel
- 3 tbsp butter
- 3 tbsp flour
- 500 g milk
- 100 g cream
- ½ tsp salt
- 1 ml white pepper
- ½ tsp pimento
Ricotta with spinach filling
- 200g ricotta
- 200 g fresh spinach leaves
- ½ tsp salt
- Black pepper
- 120 g grated cheese
Lasagna
Layers of savory ricotta and spinach nestled between tender pasta sheets for a mouthwatering Italian classic!
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Assemble the Assistent with the stainless steel bowl, dough knife and dough roller. Add all the flour into the bowl and start the Assistent at low speed. Add one egg at a time. Add the oil and pull the arm towards the center of the bowl as needed, to help incorporate the ingredients. Lock the arm 1 inch from the side of the bowl when the dough comes together. Set the timer for 8 minutes and let knead. Place the dough on a floured baking surface and knead for a short time. Cover and let rest in the refrigerator for at least 30 minutes.
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Start the tomato sauce. Chop onion and garlic, and cook in a pan with olive oil until the onion is translucent. Add tomato paste, spices and vinegar, simmer for a minute. Add strained tomatoes, water and honey, stir and simmer on medium heat for about 30 minutes. Season with salt and black pepper. Stir in fresh basil.
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Start the bechamel. Melt butter in a saucepan. Add flour and whisk constantly for about 30 seconds. Pour in half of the milk and whisk until smooth consistency. Lower the heat and add remaining milk with cream, salt, white pepper and pimento. Continue whisking until creamy. Be careful not to burn.
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Mix all ingredients for the ricotta filling.
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Place Ankarsrum on its side and assemble with the Lasagna pasta roller. Divide pasta dough into smaller pieces and roll out each piece into sheets, about 2 mm thick and max. 8 - 10 cm wide. Start Ankarsrum on low speed and feed pasta into the lasagna roller. Start in the thickest position, making lasagna sheets thinner and thinner. Let the lasagna sheets rest on a damp towel so they do not dry, cut with scissors into sheets in a size appropriate for your oven-safe bakeware.
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Preheat oven to 180°C (350℉). In the bakeware, start with a layer of tomato sauce and bechamel then pasta sheets, then a layer with ricotta filling and then pasta sheets, repeat and top with a little tomato sauce and bechamel and grated cheese.
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Bake for about 20 - 25 minutes (uncovered).
