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Three-Color Ricotta Lasagna


Lasagne Tricolori alla Ricotta

Preparation time: 30 minutes
Cooking time: 25 minutes

Serves 6

1 quantity Lasagna (see below recipe)
5 tablespoons butter, plus extra for greasing

For the filling
2 cups ricotta cheese
3 ounces cooked spinach, drained and pureed
1 cup bottled strained tomatoes
1 cup grated pecorino cheese
Salt and pepper

To make the filling, rub the ricotta through a strainer into a bowl and beat well with a pinch of salt and pepper. Put one-third of the ricotta into another bowl and beat in the spinach puree. Put half the remaining ricotta into another bowl and beat in the tomatoes. Leave the remaining ricotta plain. Preheat the oven to 350°F and grease an ovenproof dish with butter. Make a layer of lasagna in the base of the prepared dish, spread the spinach and ricotta mixture on top, and sprinkle with grated pecorino. Make another layer of lasagna, spread the white ricotta on top and sprinkle with pecorino. Make a final layer of lasagna, spread the ricotta and tomato mixture on top, and sprinkle with the remaining pecorino. Dot with butter and bake for 20 minutes. Serve immediately.


Preparation time: 40 minutes, plus 15 minutes resting
Cooking time: 5 minutes

Serves 6
Makes about 12 lasagna sheets

2 ¾ cups all purpose flour, plus extra for dusting
3 eggs
1 tablespoon olive oil

Sift the flour into a mound on a counter and make a well in the center. Break the eggs into the well and add a pinch of salt. Knead for about 10 minutes, adding a little flour if it is too soft or a little water if it is too firm. Shape into a ball, cover with a clean dish towel, and let rest for 15 minutes. Roll out into a fairly thick sheet on a lightly floured counter, then cut into 4 x 8-inch wide rectangles. Cook, a few at a time, in plenty of salted boiling water to which the oil has been added, until al dente, then remove, and spread out to dry on clean dish towels

From: The Silver Spoon: Pasta, Phaidon Press 2009



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