La Tartine Gourmande
January 25, 2007

Untraditional Green Lasagna — Lasagnes vertes pas traditionnelles

lasagna green spinach ricotto walnut pistachio oil

Lasagna, Ricotta and Spinach Filling, Walnuts and Arugula

“You are a spoiled brat!” P. told me as he walked into the kitchen.

“Moi ? Et pourquoi ça ?”, I responded as I swiftly turned to look at him, piquée au vif ! (annoyed by his comment)

“Look at all the kitchen gadgets that you have!” he added, with his eyes glued to the shiny attachment of my Kitchen Aid that was keeping me busy that morning.

I really do not like when he calls me a brat. I hate this word. Je déteste ce mot. But the truth is that indeed, I can see that I am spoiled. I mean, I do have to face the facts and recognize that I have a lot of trucs, machins, bidules, gadgets, in short, I have good kitchen equipment that makes my life easier when it comes to answering my spontaneous, unpredictable food whims and fantasies. One word: spoiled. If I want to make, let’s say fresh pasta, I do not have to think for too long, trying to assess whether I am too tired, or how much time I will need to complete the whole process, or even question whether I am ready to be rolling pasta dough, turning myself into a mad-looking woman, all covered in flour, with puffy cheeks, getting redder by the second as I push down on my rolling pin, back and forth, back and forth. It is a good thing that I am fit. All right, I might be exaggerating a bit as it really is not that bad. But the matter of the fact is that instead of working hard in the kitchen at making pasta, I can relax and take a bath instead. Why? I have a pasta machine, which is very convenient these days since, just dunno why, I am really into making fresh pasta: ravioli, tortellini, lasagna, you name it. It is my new thing. I thought of calling “it” the Italian phase.

Over the course of three days I have already made ravioli once, and lasagna twice. And I feel that it is only a start as I am not yet done with the enjoyment of working fresh pasta dough.

So where shall I start? With the lasagna. Unlike what you might expect, I made lasagna without any tomatoes, meat and hardly any cheese. Besides, my lasagna are hardly baked. So what is in there and how are they made, you might wonder? Let me answer. I guarantee that my lasagna still offer layers of deliciousness. And they are quick to assemble.

Les huiles et l’huile de pistache — Oils and Pistachio Oil

I always experiment with a large panel of different oils. In fact, I counted the oil bottles found in my cupboard, I come up with the number “twenty +”. I should not try to analyze what this actually means, am I obsessive, do I suffer from a collecting stuff problem or do I simply love oil. Easy. I really love oils, of all sorts: olive, almond, avocado, sunflower, hazelnut, walnut, argan, to only name a few. I always find a way to try a new oil, like pistachio oil.

I discovered pistachio oil on a trip to France last year and fell in love with it right away. Its deep green color was the first thing that attracted me but that was even before I sampled it. Impossible to resist its nutty rich fragrance. While I successfully managed to sneak a pistachio oil bottle in back from my trip, I so far did not use it often, mostly because I forgot. Thinking about the lasagna I wanted to prepare though, I suddenly remembered it and decided to use this special oil for this recipe. Pistachio oil not being commonly found — although it can online or in delicacies stores — it is perfectly all right to use hazelnut or walnut oil instead, which I typically do for this recipe do. Any nutty oil will work, so choose the one you love.

These lasagna are simple to make. Once the fresh sheets of pasta are cooked, ricotta and spinach are layered between them. They are topped with fresh arugula, oven roasted nuts and served with a nutty vinaigrette. What I actually enjoy the most about these lasagna is that along with being quick to make, they present a contrast of texture between cooked and raw food. And because they are hardly baked, they keep a fresher taste, which is one of the reasons why I simply adore this dish.

So now tell me, really, who is actually spoiled? Me or Him?

Les deux (both).

I would tend to think so.

Lasagna with Ricotta, Spinach, Walnuts and Arugula

(For 4 people)

You need:

For the Lasagna Dough:

  • 7 oz all-purpose flour
  • 2 eggs
  • 1 tsp salt
  • 2 Tbsp water or so

For the Filling:

  • 14.5 oz ricotta cheese
  • 14.5 oz fresh spinach
  • 1 Tbsp tarragon chopped
  • 6 Tbsp chopped shallot (about 1 large shallot)
  • 2 Tbsp sherry vinegar
  • Pistachio oil (or hazelnut or walnut)
  • Walnut (or hazelnuts), dry roasted
  • Arugula leaves
  • Salt and pepper

Steps:

  • Start by preparing your pasta dough ahead of time. If using a food processor, place the flour and salt in the bowl. Pulse and add the beaten eggs, then mix well. Add 1 Tbsp water at a time, until the dough forms a ball. Remove and work with the palm of your hand until it is elastic (a few mns). Wrap in plastic and let rest for 30 mns to 1 hour minimum.
  • Blanch the spinach in salted boiling water for 3 mns. Rinse under cold water and squeeze out the excess water. Keep.
  • Mix together the ricotta, sherry vinegar, 1 tsp pistachio oil, tarragon, shallots and season with salt and pepper. Keep.
  • To prepare the lasagna, use a pasta machine if you have one to make thin lasagna sheets (or roll by hand). Make sure to cover the dough with a towel while working as it dries quickly. Cook the precut rectangular sheets of pasta in boiling salted water for 3 to 4 mns or so. Melt some butter with some water and once cooked, place the lasagna sheets in this sauce to wait, to prevent them from sticking.
  • To assemble the lasagna, place individual pasta sheets in a dish and spread some ricotta. Add spinach. Repeat once and finish with a sheet of lasagna. Cook in a preheated oven at 400 F for about 10 mns.
  • Serve with fresh arugula and roasted nuts and some nutty vinaigrette (made of 1 Tbsp sherry vinegar and 2 Tbsp of nutty oil).
Le coin français
Lasagnes avec ricotta, épinards, noix et roquette

(Pour 4 personnes)

Ingrédients :

Pour les feuilles de lasagne :

  • 200 g de farine
  • 2 oeufs
  • 1 càc sel
  • 2 càs d’eau environ

Pour la farce :

  • 400 g de ricotta
  • 400 g d’épinards frais
  • 1 càs d’estragon, haché (ou basilic)
  • 6 càs d’échalote hachée (à peu près une grosse échalote)
  • 2 càs de vinaigre de xérès
  • Huile de pistache (ou noix, ou noisette)
  • Noix (ou noisettes), grillées à sec
  • Roquette
  • Sel et poivre

Étapes :

  • Commencez par préparer la pâte à l’avance. Si vous utilisez un robot, mettez la farine et le sel dans le bol. Pulvérisez et ajoutez les oeufs battus à la fourchette. Mélangez bien et ajoutez 1 càs d’eau, puis une autre si nécessaire, jusqu’à ce que la pâte forme une boule. Travaillez-la ensuite avec la paume de votre main jusqu’à ce qu’elle soit élastique. Enveloppez-la dans du film alimentaire et laissez reposer pendant 30 mns à 1 heure minimum.
  • Blanchissez les épinards dans de l’eau bouillante salée pendant 3 mns. Rinsez-les sous l’eau froide et pressez-les entre vos doigts pour enlever l’excès de liquide. Mettez de côté.
  • Mélangez la ricotta, le vinaigre, 1 càc d’huile de pistache, l’estragon, l’échalote et assaisonnez de sel et de poivre. Mettez de côté.
  • Pour préparer vos lasagnes, passez la pâte dans la machine ou étalez-la finement à la main. Coupez des rectangles et faites-les cuire dans de l’eau bouillante salée pendant environ 3 mns (suivez les instructions si vous en achetez des sèches ou des fraiches). Faites fondre du beurre dans un peu d’eau et une fois vos lasagnes cuites, mettez-les en attente dans cette sauce pour éviter qu’elles ne collent.
  • Pour assembler vos lasagnes, prenez un plat et déposez une feuille de lasagne individuelle au fond. Répétez autant de fois que vous avez de portions. Continuez avec une couche de ricotta, puis des épinards frais. Recommencez avec une feuille de lasagne puis de la ricotta et des épinards. Terminez avec une feuille de lasagne. Passez au four préchauffé à 200 C pendant 10 mns.
  • Sortez les lasagnes du four et transférez-les sur assiette. Placez de la roquette lavée dessus, les noix et un peu de vinaigrette (1 càs de vinaigre de xérès mélangée avec 2 càs d’huile de pistache ou de noix).
Tagged as: Grains , Vegetarian
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40 Comments »

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  1. Wow, this is a great take on the lasagne verde I’m used to! I am going to search out some nutty oils, too.

    Comment by Sara, Ms. Adventures in Italy — On January, 25th, 2007 at 12:13 pm

  2. Fantastic!!!
    Béa, I love the way you write. Just a genuine self!
    This is a fantastic lasagna!
    Spoiled I’ve always had a problem with as I did my masters study in it. I think you’re just very lucky to have the things you enjoy and that bring you both happiness. Spoiled might be more like you just collected the things and got nothing out of them.

    Comment by Tanna — On January, 25th, 2007 at 12:42 pm

  3. Your pictures are so nice!
    Thank’s a lot!
    Maud.

    http://www.a-la-louche.com

    Comment by Cravate — On January, 25th, 2007 at 1:35 pm

  4. une fois de plus, des saveurs qui m’interpellent, je note la fabuleuse idée de l’huile de pistache!

    Comment by Alhya — On January, 25th, 2007 at 2:06 pm

  5. It’s almost like a pasta salad… upgraded you might say! It looks really fresh, what a great idea! And I love your pictures, as usual…

    Comment by LyB — On January, 25th, 2007 at 2:07 pm

  6. That looks really fresh and inviting!

    Comment by peabody — On January, 25th, 2007 at 3:29 pm

  7. bet he doesn’t complain about the benefits!
    Gadgets are great, the more the better!

    Comment by Christine — On January, 25th, 2007 at 4:13 pm

  8. Bea - what a lovely hint of spring, beautiful little vignettes too. I should drag out my pasta maker.

    Comment by nika — On January, 25th, 2007 at 4:51 pm

  9. i love this ‘deconstructed’ lasagna. its such a light and fresh alternative to the heavy things we’re used to!

    Comment by connie — On January, 25th, 2007 at 5:45 pm

  10. oh i wanted to do this! i saw something like it from foodnetwork’s everyday italian the other day…minus the home-made pasta though…great bea!

    Comment by ces — On January, 25th, 2007 at 6:33 pm

  11. Pasta everyday sounds wonderful!
    I made ravioli a little while ago, but I have yet to make my own lasagna noodles.

    Comment by Brilynn — On January, 25th, 2007 at 7:04 pm

  12. I think that P. is the one that is spoiled! Fresh ravioli and two lasagnas in one week?! I’m jealous. And I’d never call you a spoiled brat :)

    Comment by Natalia — On January, 25th, 2007 at 9:24 pm

  13. I don’t have a pasta machine but I have been awfully good and I think this recipe gives me the perfect alibi. I can’t imagine a better looking lasagna!

    Comment by catherine — On January, 25th, 2007 at 9:54 pm

  14. very refreshing, not heavy like the other lasagnas I know. :)

    Comment by Kat — On January, 25th, 2007 at 11:42 pm

  15. superbe pour changer …….

    Comment by mercotte — On January, 25th, 2007 at 11:50 pm

  16. tiens ça fait un bail que je n’ai pas mangé de lasagnes … mais j’avoue qu’avant de faire celles-ci, j’aurai besoin de m’en taper une bonne plâtrée de “tradtionnelle” lol
    Après, je passerai au raffinement des épinards-ricotta ;o)

    Comment by Thalie — On January, 25th, 2007 at 11:59 pm

  17. Bea, what a wonderful interpretation of lasagna. It looks fresh and light, almost like a summer dish. I also wholeheartedly endorse your recent Italian phase. Mine’s been dragging on for about six years now, and I hope it carries on for the rest of my existence.

    Comment by rob — On January, 26th, 2007 at 12:02 am

  18. Salut, et bien quoi, c’est bien d’avoir des trucs machins et bidules qui nous aident en cuisine, non ??? ;-) J’attends la recette avec impatience!

    Amitiés
    Claude

    Comment by Claude-Olivier — On January, 26th, 2007 at 3:34 am

  19. I use to dislike the sound of spoiled brat too…But now I find it fun to say BRAT, in a child like voice! If you make this pasta for me I promise I will never call you a brat!! :)

    Comment by tongue in cheek — On January, 26th, 2007 at 3:37 am

  20. first time here. your site is sooo pretty! :) you probably spoil him w/ all your tasty pasta dishes. :)

    Comment by BuddingCook — On January, 26th, 2007 at 4:13 am

  21. thanks again for your beautiful photos and totally yum recipe. i absolute love love love nut oils but i haven’t tried pistacio before. i’ll have to look for it.

    Comment by ptinfrance — On January, 26th, 2007 at 5:04 am

  22. C’est ma préférée! Je n’aime pas trop les lasagnes bolognèse mais ricotta et épinards… Miam!

    Comment by Mitsuko — On January, 26th, 2007 at 5:11 am

  23. Yum. Again with the arugula…you make my stomach crazy!!!

    Comment by rowena — On January, 26th, 2007 at 6:49 am

  24. Mais non pas spoiled, tout juste un peu addicted.
    Merveilleuses lasagnes.

    Comment by Gracianne — On January, 26th, 2007 at 7:25 am

  25. I just borrowed a friend’s machine last week and made tagliatelle. I’m still in awe at how easy it is! I used pretty much the same dough recipe as you but my friend uses the whole egg and skips the water. I might give that a try next time since it seems like I’m constantly accumulating egg whites in my fridge.

    Comment by Esther — On January, 26th, 2007 at 7:48 am

  26. I really hope my wife gets me that pasta attachment for my bday!

    Comment by Jeff — On January, 26th, 2007 at 9:05 am

  27. Thank you. I agree with Rob, maybe entering a never lasting Italian phase could be a good thing. And Tanna, I also like your explanation. ;-)
    Jeff, maybe you need to get a Stylefeed for your wife to notice what you want!
    Merci à tous, encore une fois.

    Comment by Béa — On January, 26th, 2007 at 11:29 am

  28. bellissima pasta ;-) l’huile de pistache, je n’ai jamais goûté!

    Comment by peggy — On January, 26th, 2007 at 2:13 pm

  29. le genre de plat que j’adore. Superbe. J’ai trouvé la même huile de pistache

    Comment by bonheursdesophie — On January, 27th, 2007 at 5:32 am

  30. Your blog is amazing.

    Do you make it as one lasagna and cut it into four pieces afterwards, or do you assemble each one separately?

    Comment by Mar — On January, 28th, 2007 at 7:06 pm

  31. Merci, thank you all!

    Mar, these lasagna were prepared individually, so you cut the pasta sheets accordingly, depending on the number of people you serve. This recipe is for 4 people, hence cutting about 12 rectangulars.

    Comment by Béa — On January, 28th, 2007 at 9:29 pm

  32. I just finished making this and was very pleased with the results! I changed it a little as I could not find pistachio oil. I used a little walnut oil mixed with sesame oil and instead of sherry vinegar, I used an orange champagne vinegar. Still, it was wonderful and my guests were very pleased. Thank you for the recipes, I try most of them!

    Comment by Gina Ruiz — On January, 28th, 2007 at 10:10 pm

  33. Hi… wonderful photos and killer recipe! Just made this tonight for myself and housemates. What a treat!

    I made a few adjustments and discoveries along the way:

    1. I used onion and included garlic, caramelizing them both for an “extra dimension”.
    2. I bought sheets of fresh pasta and cut them into lasagna-like strips. The first batch of pasta that I cooked folded back (stuck) onto itself and tore apart really easily. I found that dropping the pasta into the water and then removing it to a container of cold water worked out really well. Since the ingredients were all assembled and ready to use, the pasta didn’t have chance to get soggy.
    3. Made a simple balsamic vinaigrette and spooned it over the assembled lasagna/greens.

    I used ingredients picked up yesterday at our Ferry Building Farmers Market. The whole dish was made with local ingredients. My housemates aren’t really food geeks, but it added something, for me anyway, to know where and who grew my ingredients.

    Anyway, I look forward to more of your photos and recipes.

    Chow!

    Comment by scott — On January, 29th, 2007 at 12:17 am

  34. What a wonderful idea! It’s beautiful.

    Comment by sher — On January, 29th, 2007 at 3:22 pm

  35. Hi Gina, I am thrilled to hear you enjoyed the recipe! Thank you very much for leaving your feedback!

    Scott, same thing. So pleased you spent the time letting me know about what you did with it.

    Sher, thanks a lot.

    Comment by Béa — On January, 29th, 2007 at 5:26 pm

  36. So fine! I am just beginning to explore pasta/pistachio combinations

    Comment by the chocolate lady — On January, 30th, 2007 at 9:51 pm

  37. GRAZIE MILLE BEA !! sei molto brava !!
    thank you a lot Bea !!
    je sors ma machine à pâte et je vais essayer tes merveilleuses lasagnes..

    bisous.. kiss.. baci..
    ANNA

    Comment by ANNA — On February, 1st, 2007 at 8:39 am

  38. [...] When I spoke to you last week about my recent Italian phase, I was really seriously meaning it. I have been fascinated and obsessed with working pasta dough for a few weeks now, and after making lasagna a few times, I moved swiftly to preparing fresh ravioli. It was about time to get out the round ravioli maker bought months before to prepare sunny flowers full of deliciousness. Because they really are. I fumbled in the freezer where I had a bag of frozen roasted butternut squash purée (Thank God for thinking ahead!) and set myself to work. [...]

    Pingback by La Tartine Gourmande » Butternut Squash and Sage Ravioli — Ravioli à la courge musquée et sauge — On February, 1st, 2007 at 9:55 am

  39. For the homemade lasagna recipe, using semolina is a lot better in taste and calory wise (half the calories) than all-purpose flour. I got this recipe from Elena Faita, the owner of Quincallerie Dante in Montreal. Elena is a reference when it comes to pasta making, she gives cooking classes. Her ingredients are:
    3 cups semolina
    4 extra-large eggs
    2 tbsp olive oil + a little additional oil
    4 tbsp water (or as needed)

    Try it, you will taste the difference.

    Comment by Kim — On February, 19th, 2007 at 7:52 pm

  40. okay, you have convince me… I am going to try out my pasta maker:)

    Comment by janelle — On March, 6th, 2007 at 8:17 pm

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