Lasagna Florentine 💚
Good Afternoon, friends!
I love summer as much as the next person, but I must admit that my heart lies with fall—the summer weather always seems to linger on just a little bit too long. By the end of August, any indication of cooler weather or change of season has me thrilled. And I’m one of those crazy persons that enjoys when evening presents itself early— I’m totally charmed by a 6pm sunset. But it’s not just the thought of cooler weather that lures me into autumn early, it’s also the cuisine. I have been craving spiced breads and heartier meals, and that is what brings me to today’s recipe.
Lasagna has long been a favorite of mine, but I wanted to go with a richer version this time and a white sauce seemed the natural choice. What we ended up with here is a very luxurious entrée—garlic béchamel over spinach and ricotta amid layers of delicious grain-free pasta, covered in parmesan and mozzarella. And if you’re not into white sauce, you can sub in your favorite lasagna ingredients. The truly exciting aspect of this recipe is the grain-free pasta. It really is so easy to make, the dough only takes 5 minutes and it’s very simple to roll out, with just 3 minutes to boil after that. This dough can also be used to make ravioli and cut very thin to make noodles for soup. (We are actually also working on a grain-free chicken and dumplings).
Tips for today:
-Vegan version of our pasta at the end of this post.
-We used Bob’s Red Mill Potato Flakes for this recipe.
-Make sure to roll out your pasta in between two pieces of parchment paper, the dough is a touch sticky, this will prevent it from sticking to the rolling pin.
-Do not roll out your dough too thinly, it will be easier to handle if it is about 1/6th of an inch.
-Do not leave your dough uncovered for more than 30 minutes or it will dry out. Best to work with it in a timely fashion.
-The dough itself can be made dairy-free, just omit the parmesan. Replacing the white sauce with red sauce and using a dairy-free cheese is a great alternative.
-When the recipe calls for parmesan, feel free to use a parmesan blend with asiago and pecorino romano, it only enhances the flavor.
First, you’ll prepare your white sauce and spinach mixture.
Then you’ll whisk together your dry pasta ingredients.
Add liquids and form into dough.
Roll out your dough into 9 strips and boil pasta.
Begin to layer your lasagna starting with the sauce. Full layering instructions in recipe below.
Bake for 30 minutes covered, 15 uncovered.
Enjoy the recipe + Happy Lasagna Making!😊