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Tri Color Pasta for Lasagna Caprese
A twist on caprese, homemade pasta, each a different color with tomatoes and mozzarella. This recipe will show you how to make red and green pasta sheets.
Prep Time
1
hour
hr
Cook Time
10
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Entree
Cuisine:
Italian
Servings:
8
Author:
Angela Roberts
Ingredients
Basic White Pasta
1
cup
flour
can use all purpose or semolina
1
teaspoon
salt
2
eggs
Green Spinach Pasta
1 1/2
cups
flour
1
cup
fresh chopped spinach leaves
finely chopped
1
teaspoon
salt
2
eggs
Red Sun Dried Tomato Pasta
1 1/2
cups
flour
1
teaspoon
salt
1/4
cup
chopped sun-dried tomatoes
2
eggs
Caprese Lasagna
Homemade pasta squares or rectangles
4
cups
grated buffalo mozzarella
4
large tomatoes cut into medium slices
1/2
cup
parmigiana reggiano
2
cups
fresh basi leaves
salt
pepper for seasoning
Caprese Lasagna
Homemade pasta squares or rectangles
4
cups
grated Buffalo Mozzarella
4
Large Tomatoes cut into medium slices
1/2
cup
Parmigiana Reggiano
2
cups
fresh basil fresh basil Leaves
Salt
Pepper for seasoning
Instructions
Basic pasta recipe found
here.
Green Spinach pasta
Follow instructions in basic recipe linked above. However. Mix spinach with flour first before mixing in egg.
Red Sun Dried Tomato Pasta
Follow instructions for basic recipe linked above. However, mix very finely chopped sun dried tomatoes with flour before adding eggs.
Let all pasta doughs rest, wrapped in plastic for at least 30 minutes.
Roll out each pasta. You can take through a machine or roll out very thinly with rolling pin.
Cut into shapes that will fit your pan. Pre-boil in heavily salted water for just a few minutes and drain.
Preheat oven to 350.
Layer pasta with tomatoes, basil, cheese and bake until cheese is melted through.
Notes
You can also use a fresh pesto instead of basil leaves.