Floppy Tomato Lasagna Recipe


Servings: 4


For the whole grain pasta:

  • 1 1/4 cups unbleached all purpose flour
  • 1/4 cup buckwheat flour
  • 1/4 cup farro flour
  • 1/4 cup whole wheat flour
  • 2 tablespoons semolina flour
  • 1 teaspoon salt
  • 3 eggs, slightly beaten

For the slow-roasted tomatoes (makes 2 cups):

  • 12 plum tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped

For the green sauce:

  • 1/2 pound arugula
  • 1 bunch of spinach
  • 1 cup basil leaves
  • Pinch of kosher salt
  • 1 teaspoon garlic, minced
  • Water as needed
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons basil, chopped (for garnish)

For the cheese mix:

  • 1 cup sheep’s milk ricotta
  • 1/2 cup mascarpone cheese
  • 1/4 cup grated pecorino cheese
  • Kosher salt
  • Freshly ground black pepper


To make the whole grain pasta:

  1. Put the flours and salt in the bowl of a food processor.  Beat the eggs in a bowl with a fork.  With the food processor running, add the beaten eggs in a steady stream.  Process until the dough comes together and is smooth and elastic, about 4 minutes.  If the dough seems sticky, add a little more flour.  Put the ball of dough in a bowl and cover with plastic.  Let rest 20 minutes.

  2. Divide the dough into 6 pieces.  Cover 5 of the pieces with plastic.  Flatten the remaining piece of dough slightly with your hand, dust it the with flour and crank it through a manual pasta machine with the rollers set at their maximum distance apart, the setting labeled “1”.

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