Woven Lasagna with Prosciutto and Fresh Spinach Sauce

by Bridget Hallinan

dinner

Yield: 4 layersPrep: Overnight for dough chilling

Source: https://www.foodandwine.com/cooking-techniques/how-to-make-woven-lasagna-weekend-project?utm_source=instagram&utm_medium=social&utm_campaign=foodandwine&utm_content=like2buy&utm_term=curalate_like2buy

Ingredients

You have 1 of 7

produce

○spinach(fresh)
○rosemary

protein

○Prosciutto

dairy

○Parmigiano-Reggiano
○Ricotta
✓heavy cream

grain

○pasta sheets

Instructions

Make the pasta dough and chill it overnight.
Let the dough stand at room temperature for an hour before rolling.
Roll out the dough to a 1/3-inch thickness, then use a pasta machine to achieve a width of about five inches.
Boil each pasta sheet for 1 minute before building the lasagna.
Assemble the lasagna with layers of filling and pasta sheets.
Bake the lasagna until the edges are crispy and the filling is cooked through.
Serve slices on their side to showcase the woven layers.

My notes

['Pasta dough can be made and chilled overnight.', 'Assemble the lasagna up to 24 hours in advance.', 'Spinach sauce can be made one day in advance.', "Use all-purpose flour if '00' flour is unavailable.", 'Prosciutto can be replaced with mushroom duxelles for a meat-free version.']