Making pasta from scratch takes a bit of extra effort and counter space, but the rewards are worth it: the satisfaction of accomplishment, plus a superior taste and more supple texture than any store-bought variety. (Plus, you'll really impress your friends.) This vegetarian main dish incorporates fresh produce not only in the homemade dough but also in the layers between the noodles. Source: EatingWell Magazine, May/June 2018

Steven Satterfield




Instructions Checklist
  • To prepare pasta: Heat oil in a medium skillet over medium heat. Add 3 cups spinach and cook, stirring, until wilted, about 1 minute. Transfer to a cutting board and finely chop.

  • Combine flour and 1/2 teaspoon salt in a large bowl. Make a well in the center and add egg yolks, water and the spinach. Knead the dough until it comes together then turn out onto a lightly floured work surface. Knead the dough until smooth and elastic, about 7 minutes. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.

  • Flatten the dough slightly on a lightly floured surface and cut into quarters. Rewrap three of the quarters separately. Working with one quarter at a time, flatten the dough into a rectangle. With the sheet roller of a pasta machine on the thickest setting, roll the dough, short-edge first. Fold the dough in thirds like an envelope, lightly flour it and roll through the machine again. Repeat two more times.

  • Roll the dough through successively smaller settings until approximately 1/16 inch thick and at least 24 inches long. (Flour the dough if it seems sticky.) Lay out the pasta sheets in a single layer on a flat surface and let dry for 1 hour.

  • To prepare filling & assemble lasagna: Preheat oven to 375 degrees F. Grease a 9-by-13-inch baking dish with butter.

  • Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt.

  • Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat.

  • Cut the pasta into approximately 8-inch rectangles (you'll need at least 12). Arrange 3 of the rectangles crosswise in the prepared pan. Top with 1/4 cup of the spinach and 3/4 cup vegetables. Pour 1 cup of the mascarpone mixture over the vegetables and top with 1/3 cup farmer's cheese. Repeat to make 4 layers. Tuck any pasta edges into the sauce. (The lasagna will be very wet when it goes into the oven.)

  • Bake the lasagna until the top is golden brown and the edges are bubbling, 50 to 60 minutes. Let stand 20 minutes before serving.


Equipment: Pasta machine

Nutrition Facts

628 calories; 49.8 g total fat; 25.5 g saturated fat; 304 mg cholesterol; 630 mg sodium. 464 mg potassium; 29.5 g carbohydrates; 5.6 g fiber; 3 g sugar; 19.2 g protein; 13474 IU vitamin a iu; 16 mg vitamin c; 123 mcg folate; 209 mg calcium; 6 mg iron; 43 mg magnesium;