Spinach Lasagna

Name: Spinach Lasagna
Yield: 4
Ingredients: For the sauce; 1 cup of butter (200g); 2 cups of crushed tomatoes; 2 tablespoons of chopped parsley; 6 stalks of fresh spinach, cut into thin strips; 4 drops of red pepper sauce; Salt and black pepper to taste; For the pasta; 1 3/4 cups of all-purpose flour (180g); 2 eggs; 1 pinch of salt

1
For the sauce
2
1 cup of butter (200g)
3
2 cups of crushed tomatoes
4
2 tablespoons of chopped parsley
5
6 stalks of fresh spinach, cut into thin strips
6
4 drops of red pepper sauce
7
Salt and black pepper to taste
8
For the pasta
9
1 3/4 cups of all-purpose flour (180g)
10
2 eggs
11
1 pinch of salt

Ingredients

1
For the sauce
2
1 cup of butter (200g)
3
2 cups of crushed tomatoes
4
2 tablespoons of chopped parsley
5
6 stalks of fresh spinach, cut into thin strips
6
4 drops of red pepper sauce
7
Salt and black pepper to taste
8
For the pasta
9
1 3/4 cups of all-purpose flour (180g)
10
2 eggs
11
1 pinch of salt

Directions

1
Prepare the sauce: in a pan with butter, sauté the tomatoes, parsley, and spinach for 3 minutes
2
Season with salt, black pepper, and red pepper sauce. Reserve
3
Make the pasta: on a surface, place the flour and create a depression in the center
4
Add the eggs and salt
5
Mix with a fork, making circular motions and allowing the flour to fall onto the eggs, until a homogeneous mass forms
6
Knead well with your hands for 10 minutes
7
Cover with a cloth and let rest for 15 minutes
8
Open the pasta into squares of 13cm
9
In a large pot with plenty of boiling salted water, cook the lasagna sheets for a few minutes and then drain
10
Serve in individual plates, placing 4 lasagna sheets covered with the spinach sauce.