In keeping with the general spring trend, light and easy, I have slimmed down this lasagna inspired by Ottolenghi. The original comes with 200 g cheese per person. That was a bit too much of a good thing for me, after all, the bathing season is taking great strides! And prevention is better than touching up.

For the pasta (or 180 g lasagna sheets):

  • 120 g wheat flour 405
  • 30 g semola di grano duro
  • 1 egg gr. L
  • 1 tablespoon of olive oil
  • 1 pinch of salt
  • 1-2 tablespoons of water

I kneaded the ingredients by hand for about 10 minutes, rolled the dough into a ball and left it covered for an hour. Then I divided the dough into three parts and passed them several times through the coarsest stage of the pasta machine to knead the dough. Then I rolled out the dough to the second thinnest level and placed the sheets on floured towels. Meanwhile, Mr. H took care of the vegetables with an elaborate knife swing.

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