Creamy Vegetable Lasagna

Instructions

Pasta*

In large bowl combine 2 cups all-purpose flour, semolina flour and 1 teaspoon salt. Make a well in center.

In medium bowl whisk together 3 eggs, 2 tablespoons oil and water. Slowly pour egg mixture into flour mixture. Mix with spoon until combined. Mix with hands until dough forms.

On lightly floured surface knead dough for 5 to 10 minutes or until smooth and elastic. (If the dough is too dry, add water, a few drops at a time. If too wet, add flour, a couple teaspoons at a time.) Divide dough into fourths. Shape each piece into a 1/2-inch-thick disk. Wrap in plastic wrap and let rest at room temperature for 1 hour or overnight in the refrigerator.

If pasta dough has been refrigerated, let stand at room temperature for 20 minutes before rolling. With rolling pin flatten one disk to 1/4-inch thickness. Adjust rollers of pasta machine to widest setting. Run dough through rollers on widest setting 3 times, folding dough in half each time and flouring it lightly if it begins to stick.

Adjust the rollers to the next narrowest setting. Feed dough through rollers. Continue feeding dough through each progressively narrower setting until you have a long, thin, smooth sheet that is about 1/16 inch thick. Dust lightly with flour. Fold into thirds and wrap in plastic wrap. Leave at room temperature for up to 30 minutes before using. Or, refrigerate up to overnight. Repeat with the remaining dough.

Mushroom Puree

In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, for 5 to 8 minutes or until very tender. Cool slightly. Scrape mixture into food processor or blender container. Cover and process until smooth. Cover and refrigerate until needed.

Greens

Plunge rapini into pot of boiling salted water for 1 minute. Immediately drain and rinse with cold water. Use hands to squeeze out excess moisture. Coarsely chop top portions. (Should have about 6 cups.) Set aside. Discard tough stem portions.

In 12-inch skillet heat 2 tablespoons oil over medium-high heat. Add onion and garlic. Cook, stirring frequently, until onion is tender. Add wine. Bring to boiling. Reduce heat. Simmer, uncovered, until liquid is reduced by about half.

Add kale to onion mixture. Cook, stirring constantly, for 3 minutes. Stir in Swiss chard. Continue cooking, stirring constantly, for 1 minute more. Add rapini. Cook and stir 1 to 2 minutes more or until greens are just wilted. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

Besciamella Sauce

In medium saucepan melt butter. Whisk in 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and nutmeg. Gradually stir in milk. Cook and stir until thickened and boiling. Whisk about half of hot mixture into egg yolks. Return all to saucepan. Remove from heat. Whisk in 1/4 cup Parmesan Reggiano and lemon juice. Set aside.

Lasagna

Preheat oven to 375°F.

In 13 x 9 x 2-inch baking dish coated with cooking spray, layer a single thickness of pasta. Top with half of the ricotta, half of the mushroom puree, half of the wilted greens, half of the mozzarella pieces and 1/2 cup of the sauce. Repeat layers using another single layer of pasta, the remaining ricotta, the remaining mushroom puree, the remaining greens, the remaining mozzarella and another 1/2 cup of the sauce.

Top with another single layer of pasta. (Some homemade pasta may be left over.) Spread the remaining sauce on top. Sprinkle with 1/4 cup grated Parmesan Reggiano. Tightly cover dish with foil. Bake for 20 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden brown and cheese is bubbling. Let stand for 15 minutes. Cut into 10 rectangles.

*If desired, substitute three purchased, 13 x 9-inch, refrigerated pasta sheets for the homemade pasta.