Handcrafted Spinach Pasta Lasagna with Zucchini and Creamy Ricotta
Enjoy thin layers of fresh spinach pasta, sliced zucchini, and seasoned ricotta topped with crunchy breadcrumbs and authentic Parmesan in this tasty Italian dish.
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Cooking tools:
- Mandoline
- Food processor
- Pasta machine
- Rolling pin
- Bench scraper
- Mixing bowl
- Whisk
- Fork
- Grater
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plastic wrap
- Aluminum foil
- Baking dish
- Spatula
- Ladle
- Oven
- Stove
- Pot
- Kitchen scale
- Fine-mesh sieve
- Spoon
- Kitchen towel
Ingredients
- 1 bunch fresh spinach
- 1 kg plain flour
- 2 big eggs
- 20 basil leaves, fresh
- 2 tablespoons good olive oil
- 1/2 bunch chopped parsley
- 1 quart soft ricotta
- Rind of 1 lemon
- 2 teaspoons coarse grey salt
- Black pepper, ground to your liking
- 8 medium-sized zucchini
- 1/2 cup crunchy panko crumbs
- 1 teaspoon powdered garlic
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon regular salt
- Freshly shredded Parmigiano-Reggiano
- Good olive oil for drizzling
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