Скачать или смотреть Mamas green lasagna

Mamas green lasagna

Mama couldn’t wait to get her hands on the Swiss chard she picked fresh from the garden this week 🌱✨. She was already imagining the leaves blended into her homemade pasta dough for this beautiful green lasagna. The way she lit up while chopping, mixing, and rolling. there’s just something special about turning what you grow with love into a Sunday table dish. Layer after layer, she added her slow simmered meat sauce, ricotta, mozzarella, and even the traditional grated eggs. The kitchen smelled like pure comfort, and by the time it came out of the oven, we all knew this one was going to be unforgettable. 💚🍝

Pasta Dough
• 4 ½ cups flour
• 1 egg
• Pinch of salt
• 1 cup water
• 1 cup cooked Swiss chard (leaves only)

Method
Blanch Swiss chard, shock in cold water, then squeeze dry. Blend with the egg until smooth. In a mixer, combine with flour and water to form a firm dough. Wrap in plastic wrap and rest. Boil 4 eggs (15 minutes), peel, and set aside.

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Meat Sauce
• 1 lb ground beef
• 1 lb Italian sausage (casings removed)
• 3 Tbsp olive oil
• ¼ onion, chopped
• ½ cup red wine
• ¼ cup fresh basil
• 64 oz tomato sauce
• Salt and pepper, to taste

Method
Sauté onion in olive oil over medium heat. Add beef and sausage, cooking 10 minutes. Deglaze with wine and reduce. Stir in basil and tomato sauce. Simmer gently, covered, for 45 minutes, adding water if needed.

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Assembly
• Fresh pasta dough, rolled to #6 on pasta machine
• 4 hard-boiled eggs, grated
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• 1 lb ricotta
• Fresh basil

Cook pasta sheets in salted boiling water, then cool in ice water and dry on towels. In a baking dish, layer sauce, pasta, Parmesan, grated egg, mozzarella, and ricotta. Repeat layers, finishing with sauce, mozzarella, and basil.

Bake covered at 350°F for 45 minutes, then uncover and bake 10 minutes more. Rest 15 minutes before serving.