Music for the recipe
Lasagna strips:
2 dl durum flour
2 dl basic wheat flour
3 eggs
1 tblsp salt
Mix the two flour and salt together. Add eggs and knead the dough about 10 minutes until it's tough but elastic. Make a ball from the dough and wrap a cling film onto it. Put it to the refrigerator for the time you're making the sauces.
Red sauce:
6 cloves of garlic
3 chopped red onions
few fresh plum tomatoes (buy the trusses of tomatoes) and few pieces of the tomato stem
5 dl tomato passata
oil
water
chili pepper
salt
pepper
Chop the onions and garlic cloves. Add oil to the pan and soften the onions. Add the fresh tomatoes whole and throw a few pieces of stem from the tomato too (it gives the perfect tomato flavor to the sauce!). Add tomato passata and some water, not too much. Let the sauce simmer about half an hour or until you finish everything else. Add spices.
Green sauce:
300 g fresh spinach (frozen is ok, too)
3 dl almond milk
150 g cream cheese
100 g goat cheese
2 cloves of garlic
lemon zest from 1 lemon
lemon juice from 1 lemon
salt
pepper
nutmeg
Fry the spinach on the pan to make them soft. Chop the garlic cloves and add to the pan with everything else. Let the sauce simmer so the goat cheese melts into the sauce.
The lasagna:
On top of the lasagna:
100 g goat cheese
Warm up the oven to 200 Celsius degrees. Make the lasagna strips with a pasta machine or just roll them thing with an empty wine bottle. When everything is ready, grease a lasagna pan. Add a layer of red sauce first. Add a layer of lasagna strips. Add green sauce layer. Keep continuing like this. The most top layer should be a green one. Put a cover on the lasagna pan. Put the lasagna in the oven for a half an hour or until it's done. Then add pieces of goat cheese on top and put the lasagna on the upper level in the oven to get a beautiful crust on top of it. It takes about 15 minutes but check the lasagna regularly. Take the lasagna from the oven and let it sit. Serve with good red wine in a good company!
