Green Pasta For Lasagna Recipes

COLLARD GREEN LASAGNA

Steps:

• For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes.
• For the lasagna: Preheat the oven to 400 degrees F.
• Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
• Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs.
• Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm.

GREEN PASTA (FOR LASAGNA)

Steps:

• Wash spinach several times in changes of water until grit free. Cook, covered in just the water that clings to the leaves, until it is tender. Cool and squeeze dry. Mince finely and squeeze dry again. Set flour and salt in food processor and process to combine. Add eggs, oil and spinach and process until combined and begins to form a ball. Add more water, a teaspoon at a time, if dough is too dry. Process 30 seconds. Remove dough from the processor and let it rest, covered with an inverted bowl at room temperature for 1 hour. Set the smooth rollers of a pasta machine at the widest setting. Divide dough into 4 pieces. Flatten 1 piece into a rectangle and cover remaining pieces with an inverted bowl. Dust rectangle with flour and feed it through rollers. Fold rectangle in half, dusting lightly with flour, and feed it through rollers 6 to 8 more times to knead. Fold in half each time and dust with flour, if necessary, so dough does not stick to roller. Turn dial down one notch and feed the dough through the rollers without folding. Turn the dial lower one notch each time until the second to last notch is reached.