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:
- Combine the spinach and basil and wring out the water well. Set aside.
- 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:
- Melt the butter in a medium, heavy-bottom pan. Whisk in the flour and mix well. Cook on medium-heat for 2 minutes.
- 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:
- 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.
- 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.
- 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:
- Blanch the spinach and arugula, immerse in ice water to stop the cooking. Wring out as much water as possible.
- Place spinach, arugula, cheese, pesto and milk into a bullet and purée until smooth. Season to taste.
- 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.
It looks fantastic. I’d love to tackle a project like this, but I got tired just reading the recipe. GREG
LikeLike
Such a good idea but I am intimidated on making my own pasta 🙂 so I will try this using filo pastry
LikeLike
This looks and sounds exquisite! I love the idea of searing it on one side. So very pretty and I’m sure the taste is equally fine
LikeLike
What a fun recipe! Great combo of flavors, and I’m loving all the layers. Although I’m glad it doesn’t actually have a thousand — wow, that’d be some work. 🙂 Anyway, really nice — thanks.
LikeLiked by 1 person
Really, that is the most interesting lasagna I’ve ever seen! Two sauces and homemade pasta – I bet it is labor intensive, as you say!
LikeLiked by 1 person
Oh my gosh, those layers look incredible (and that sear has my mouth watering!) sometimes it’s worth the effort 😉
LikeLiked by 1 person
That looks delicious, but nothing like the mille-feuille dessert pastry! Of course the literal meaning of 1000 leaves applies, it just seems unexpected.
be well… mae at maefood.blogspot.com
LikeLike
Now that is what I call a labor of love…good for you for taking on the two day process.
LikeLiked by 1 person
Sounds amazing! I’ve never seen a recipe that seared a slice of lasagna – I love the idea of the crispness of the outside mixed with the creamy texture of the inside layers.
LikeLike
Sounds amazing! I’ve never seen a recipe that seared a slice of lasagna – I love the idea of the crispness of the outside mixed with the creamy texture of the inside layers.
LikeLike
Sounds amazing! I’ve never seen a recipe that seared a slice of lasagna – I love the idea of the crispness of the outside mixed with the creamy texture of the inside layers.
LikeLike
wow….20 layers! The lasagna slice looks phenomenal after pan seared and on a bed spinach sauce.
Angie
http://angiesrecipes.blogspot.com
LikeLike