Recipe: Spinach Goat Cheese Lasagna (not Stouffer's)

SPINACH GOAT CHEESE LASAGNA
(not Stouffer's)

FOR THE PASTA DOUGH:
3 cups unbleached flour
4 large eggs
Pinch of salt
FOR THE SAUCE:
3 cloves garlic minced
2 tablespoons olive oil
3 cans (14 oz each) chopped Italian tomatoes
5 tablespoons chopped fresh basil
Pinch of red pepper flakes
Salt and pepper to taste
FOR THE LASAGNA:
1 (16 oz) bag fresh spinach
1 (6 oz) log goat cheese
1 1/2 cups grated mozzarella
1 cup grated Parmesan cheese

TO MAKE THE PASTA:
Mound the flour on a large pastry board, or the counter with the salt, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it is being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

Use a pasta roller or roll by hand to make long sheets of pasta 1/4 thick. (I use my Kitchen Aide table mixer with the pasta attachment and roll my pasta to the third last position or to number 6 on the dial.)
After rolling, cut into 12-inch long strips.

Precook the pasta strips in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.

TO MAKE THE SAUCE:
Cook the garlic in the oil until it is tender.

Add the tomatoes, basil and seasonings. Bring to a boil and then reduce heat to a simmer. Cook for about 10 minutes until thickened.

TO ASSEMBLE THE LASAGNA:
Cook the spinach by either steaming it or by using the microwave. Allow to cool and squeeze to remove as much of the liquid as possible, then coarsely chop; set aside.

Add about 1/2 cup of sauce to the bottom of a large lasagne pan, then add a little water and mix. Make an overlapping layer of the noodles across the bottom of the pan. Spread a large spoonful of sauce on top, making sure the noodles are well covered. Take about a quarter of the spinach and layer on top of the sauce. Sprinkle some of the mozzarella on top, add the next layer of noodles, then sauce, then break up some goat cheese on top. Sprinkle with some of the parmesan cheese. Continue layering in this fashion, alternating spinach and goat cheese layers.

Spoon enough sauce to cover the top, and then sprinkle on the last of the parmesan and mozzarella cheese. Drop small dollops of the goat cheese to finish. Cover the dish with foil. If making ahead, refrigerate until ready to bake.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. If the lasagna was refrigerated, allow it to come to room temperature before baking.

Bake for about 30 minutes. Remove the foil topping and bake an additional 15 minutes or until the top is lightly browned and the lasagna is bubbling. Let rest 10 minutes before cutting.

Makes 8 servings
Adapted from source: Italian Food Forever, Deborah Mele 2011