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Archive for July 13th, 2020

My friend David of Fine Dining at Home (blog on hiatus) put me onto this recipe on his instagram; it looked absolutely delicious, so, then and there, I decided I wanted to make it. I renamed the recipe mille-feuille lasagna because the number of layers reminded me of one of my favourite pastries. I won’t lie, this is a labour-intensive recipe, but then again, what lasagna recipe isn’t? I will say that it is well worth the effort. The homemade pasta is so delicious, light and somewhat crispy. The spinach and basil layers against the creamy béchamel and the stringy mozzarella are divine! Don’t skip the resting and searing step, it really makes the recipe.

Mille-Feuille Lasagna

For the original recipe, please click here.

Makes one 21.6 cm x 11.4 cm (4″ x 7″) loaf pan, about 6 servings

Ingredients:

  • 300 g Spinach, blanched
  • ~50 g basil, blanched
  • 125 mL passata
  • 15 mL tomato paste
  • 15 mL roasted garlic, puréed (fresh is fine too)
  • 300 g mozzarella, ground

Directions:

  1. Combine the spinach and basil and wring out the water well. Set aside.
  2. Combine the passata, tomato paste and garlic and mix well. Set aside.

Ingredients for the Béchamel:

  • 30 g butter
  • 40 g flour
  • 500 mL milk, warmed

Directions:

  1. Melt the butter in a medium, heavy-bottom pan. Whisk in the flour and mix well. Cook on medium-heat for 2 minutes.
  2. Slowly add the warm milk and whisk. Whisk the sauce until smooth and creamy. Cool completely.

Ingredients for the Pasta:

  • 1 large egg
  • 125 g Flour (“00”)
  • Salt

Directions:

  1. Add the egg to the small bowl of a food processor and whisk. Add the flour and salt and pulse until it forms into a soft dough.
  2. On a lightly floured surface, knead gently a few times until it comes together into a smooth ball. Cover in plastic wrap and allow to rest in the refrigerator for 30 minutes.
  3. Using a pasta maker, create 12 sheets that are #8 thickness on the kitchenaid pasta maker. Cook the sheets in salted boiling water for 1 minute or less. Cool in an ice bath, remove and dry off.

Ingredients for the Spinach Pesto Sauce:

  • 150 g spinach and arugula
  • 30 g ricotta or cream cheese
  • 30 g pesto
  • 200 mL milk or cream
  • Salt to taste

Directions:

  1. Blanch the spinach and arugula, immerse in ice water to stop the cooking. Wring out as much water as possible.
  2. Place spinach, arugula, cheese, pesto and milk into a bullet and purée until smooth. Season to taste.
  3. Press through a fine sieve into a heatproof container, set aside.

Final Assembly:

1. Line a loaf pan with parchment paper, it will make it easier to pull out.

2. Add one pasta sheet to the base, follow with

    • A thin layer of spinach,
    • Another pasta sheet
    • A layer of passata
    • Another pasta sheet
    • A layer of béchamel
    • Another pasta sheet
    • A layer of cheese
    • Another pasta sheet

3. Repeat until all the ingredients have been exhausted ending with a pasta sheet and cheese on the top.

4. Bake in a 350° F preheated oven for 50 minutes or until cheese has entirely melted and béchamel is bubbling.

5. Allow to cool completely. When cool, wrap tightly with plastic wrap and refrigerate 24 hours.

6. To serve, cut into 5-6 slices and reheat in the oven. Then sear one side on a non-stick frying pan.

7. Serve on a bed of warmed spinach pesto sauce (recipe above) with a little crème fraiche.

The pasta crisps up on the seared side to give you a wonderful crunch against the creamy textures of the cheese and spinach and basil layers. 

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