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Thousand Layer Lasagna

Thousand Layer Lasagna Thousand Layer Lasagna

Home made basil and spinach lasagna with home made red and white sauce, with the thousand layers juice sauce and tasty lasagna, it is a great recipe when you have company coming or a holiday dish for your family.













Trans-fat Free, High Fiber


For the lasagna:
1 ½ cups whole-wheat flour
1 ½ cups all-purpose flour
1 ½ teaspoons salt
2 large eggs
10 ounces spinach
cooked, squeez dry, finely chopped
2 tablespoons olive oil
4 tablespoons basil
leaves, freshly finely chopped
For the white sauce:
5 tablespoons butter
5 tablespoons all-purpose flour
4 cups milk, low-fat
2 teaspoons salt
½ teaspoon nutmeg
freshly grated
For the red sauce:
3 tablespoons olive oil
1 teaspoon sea salt
fine grain
½ teaspoon cayenne pepper
1 clove garlic
chopped, or more to taste
28 ounces tomatoes, canned, crushed
1 can
14.5 ounces tomatoes, canned
roasted and diced
1 each lemon zest
Other ingredients:
2 cups mozzarella cheese
2 cups ricotta cheese


For the lasagna:

Put all the ingredients in the bowl of a stand mixer or food processor.

Mix until the dough starts to come together.

Turn the dough out onto the counter, gather and gently pack it into a ball.

Shape, and knead a four or five times - until dough is smooth and all one texture.

The dough should not stick to your hands, if it does, knead in a bit more flour.

Cut in half, and flatten each piece of dough into a pancake shape roughly 1-inch high.

I place each piece of dough in a plastic bag to keep moist until I am ready to use it.

When you're ready to roll (no pun intended), start on a thick setting and work your way down.

We stopped at the next to thinnest setting on the Kitchen-Aid Mixer's Pasta Roller attachment.

You could see shadows and light through the pasta by the time it was done.

Cut the strips to the right size and set aside until assembly time.

For the Bechamel Sauce:

In a medium saucepan, heat the butter over medium-low heat until melted.

Add the flour and stir until smooth.

Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil.

Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.

Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.

Season with salt and nutmeg, and set aside until ready to use.

For the marinara sauce:

Place the olive oil, salt, pepper flakes, and garlic in a pan.

Dial the heat up and sauté for a minute or two.

Add the tomatoes and slowly bring to a simmer as well.

Remove from heat, stir in the lemon zest and taste for seasoning.

Add more salt if needed.

Set aside.

Assemble Everything:

Use a 13 by 9 inch baking dish .

Place a thin layer red sauce at the bottom, enough to cover the bottom.

Cover with a layer of pasta.

Place a thin layer white sauce and sprinkle small amount of mozzarella cheese.

Cover another layer of pasta.

Place a thin layer of red sauce and sprinkle with some ricotta cheese.

Preheat oven to 350℉ (180℃).

Repeat with the remaining layers until finishing with a layer of pasta, red sauce and mozzarella cheese.

Bake until heat through the whole dish, about 1 hour.

Cool slightly and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 396g (14.0 oz)
Amount per Serving
Calories 47943% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 1686mg 70%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 35g
Vitamin A 38% Vitamin C 26%
Calcium 29% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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