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MasterChef Audition Green Lasagna (Lasagna Verde)

Fresh Pasta, MasterChef Signature Dishes, Artisanal Green Lasagna

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MasterChef Audition Green Lasagna (Lasagna Verde)

Fresh Pasta, MasterChef Signature Dishes, Artisanal Green Lasagna

PREP time 45 min
cook time 35 min
TOTAL time 80 min
Yield 6–8 Servings (Baking Dish 20x30 cm)
Difficulty Intermediate–Advanced

Ingredients

  • Fresh Green Pasta Dough: 300g Tipo 00 pasta flour, 3 large eggs, 100g cooked spinach (squeezed dry & pureed).

  • Tomato Passata Sauce: 800g Italian crushed tomatoes, 3 tbsp olive oil, 3 minced garlic cloves, fresh basil, salt & black pepper.

  • Béchamel & Cheeses: 500ml milk, 40g butter, 40g flour, pinch of nutmeg, 200g shredded mozzarella, 100g grated aged Parmesan.

  • Arugula Salad Garnish: Fresh baby arugula leaves, extra virgin olive oil, lemon juice, shaved Parmesan.

Method

  1. 01

    Prepare Green Pasta: Blend spinach puree with eggs and knead into Tipo 00 flour until smooth and elastic. Rest for 30 minutes.
  2. 02

    Simmer Sauce & Make Béchamel: Sauté garlic in olive oil, add crushed tomatoes and basil, simmer 20 mins. Prepare a silky roux-based béchamel seasoned with nutmeg.
  3. 03

    Roll & Blanch: Roll pasta thin, blanch sheets for 30 seconds in boiling salted water, and plunge into ice water.
  4. 04

    Layer & Bake: Layer sauce, green pasta sheets, béchamel, mozzarella, and parmesan. Bake at 190°C for 35 minutes until bubbling and golden brown.
  5. 05

    Serve: Rest 10 minutes, slice, and serve warm accompanied by fresh lemon-olive oil
    arugula salad.

Step by step

Clear process images displayed in the same order as the method.

Blend spinach puree with eggs and knead into Tipo 00 flour until smooth and elastic. Rest for 30 minutes 1
Prepare Green Pasta:

Blend spinach puree with eggs and knead into Tipo 00 flour until smooth and elastic. Rest for 30 minutes

Sauté garlic in olive oil, add crushed tomatoes and basil, simmer 20 mins. Prepare a silky roux-based béchamel seasoned with nutmeg. 2
Simmer Sauce & Make Béchamel:

Sauté garlic in olive oil, add crushed tomatoes and basil, simmer 20 mins. Prepare a silky roux-based béchamel seasoned with nutmeg.

Roll pasta thin, blanch sheets for 30 seconds in boiling salted water, and plunge into ice water. 3
Roll & Blanch:

Roll pasta thin, blanch sheets for 30 seconds in boiling salted water, and plunge into ice water.

Layer sauce, green pasta sheets, béchamel, mozzarella, and parmesan. Bake at 190°C for 35 minutes until bubbling and golden brown. 4
Layer & Bake:

Layer sauce, green pasta sheets, béchamel, mozzarella, and parmesan. Bake at 190°C for 35 minutes until bubbling and golden brown.

Rest 10 minutes, slice, and serve warm accompanied by fresh lemon-olive oil arugula salad. 5
Serve:

Rest 10 minutes, slice, and serve warm accompanied by fresh lemon-olive oil arugula salad.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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