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3 from 1 vote

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 Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
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.