Woven Lasagna with Prosciutto and Fresh Spinach Sauce

Weaving the pasta sheets in this lasagna allows the outer pieces to bubble and crisp in the oven around the creamy, rustic prosciutto-ricotta filling. Don’t skip the fresh pasta sheets; their length and texture are key to weaving together this show-stopping dish.To ensure that the pasta dough yields two long, even sheets, this recipe makes a bit of extra dough to allow for generous trimming. Reroll the scraps and cut into enough fresh noodles for a light meal for two. The lasagna needs to set up in the refrigerator for at least six hours and up to a day; the assembled lasagna may be frozen and thawed in the fridge before slicing and roasting. The spinach may be blanched in the pasta water and the spinach sauce may be made up to a day ahead. Once the lasagna has chilled, it takes mere minutes to heat and serve this stunning, cover-worthy recipe, making it ideal for a dinner party. For a version without prosciutto, see Note.

Woven Lasagna with Prosciutto and Spinach Sauce Recipe
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Active Time:
1 hrs
Total Time:
8 hrs 40 mins


Pasta Sheets

  • 2 1/2    cups 00 flour (such as Antimo Caputo Chef’s Flour Soft Wheat Flour Tipo “00”) or all-purpose flour (about 11 1/2 ounces), plus more for dusting

  • 2 large eggs

  • 3 large egg yolks

  • 1 to 2 tablespoons water

  • 1 tablespoon extra-virgin olive oil, plus more for greasing pans

  • Fine sea salt, for salting water

Lasagna Filling

  • 6 ounces Parmigiano-Reggiano cheese, broken into large chunks (about 1 1/2 cups)

  • 1 pound high-quality whole-milk ricotta cheese (such as Galbani) (about 2 cups)

  • 6 ounces thinly sliced prosciutto, finely chopped (about 1 1/4 cups)

  • 2 tablespoons heavy cream

  • 2 teaspoons finely chopped fresh rosemary

  • Fine sea salt, to taste

Spinach Sauce

  • 5 ounces fresh baby spinach (about 5 cups)

  • 1/2 cup water, plus more

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon fine sea salt, plus more for salting water

Additional Ingredients

  • 2 tablespoons extra-virgin olive oil


Make the pasta sheets

  1. Process flour, eggs, egg yolks, 1 tablespoon water, and oil in a food processor until mixture is evenly moistened, resembles couscous, and sticks together when pinched, adding remaining 1 tablespoon of water if needed to moisten dough, about 20 seconds. Turn dough out onto a clean work surface. Shape into a ball, and knead until smooth, about 3 minutes. Wrap dough tightly in plastic wrap. Let stand at room temperature at least 1 hours and 30 minutes or up to 4 hours.

  2. Set rollers of a pasta machine on widest setting. Unwrap dough, and cut in half. Rewrap one dough half. Use a rolling pin or your hands, flatten unwrapped dough portion to 1/3-inch thickness. Roll dough through pasta machine, flouring dough as needed to prevent sticking. Fold dough in half crosswise; reroll through pasta machine. Continue folding dough in half crosswise and rerolling until it is as wide as the pasta rollers (5 to 6 inches), 1 or 2 times. Trim dough as needed to create straight sides. Once width is reached, run dough sheet through widest setting once more to ensure even thickness of dough. Reduce width of rollers one setting, and roll dough through rollers. Measure dough length, and trim to 32 inches, reserving scraps. Continue rerolling dough (do not refold) through pasta machine, reducing width of rollers one setting at a time and trimming to 32 inches between settings, until dough is the thickness of 3 pieces of paper and dough sheet weighs approximately 6 ounces. Trim pasta sheet into a 32- x 5-inch rectangle. Cover pasta sheet and scraps with plastic wrap or a towel. Repeat process with remaining dough half to form 2 (32- x 5-inch) sheets of pasta and about 6 ounces of dough scraps.

  3. Bring a large pot of water to boil, and salt it. Add 1 pasta sheet to boiling water; cook 1 minute. Using a spider and tongs, gently transfer pasta to a baking sheet generously coated with oil. Coat pasta generously all over with oil to prevent sticking; fold in half crosswise. Repeat process using remaining pasta sheet. Set aside.

Make the lasagna filling

  1. Process Parmigiano-Reggiano chunks in a food processor until finely ground into small crumbles, about 30 seconds. Transfer half of the cheese (about 3/4 cup) to a bowl, and reserve for finishing lasagna. Add ricotta, prosciutto, cream, and rosemary to food processor; pulse until well combined and prosciutto is very finely chopped, about 10 pulses. Season with salt to taste. Transfer filling to a large piping bag with a 3/4-inch hole snipped in the tip.

Assemble the lasagna

  1. Coat a 9- x 5-inch loaf pan with oil. Unfold pasta sheets, and arrange them parallel, overlapping them to create a 9-inch-wide layer of pasta. Line the bottom and two long sides of the loaf pan with the pasta, allowing a 5-inch overhang on one side and the remaining long ends on the other.

  2. Pipe a 1 1/4-inch-thick line of filling along the long pan side with the long ends of the pasta. Pipe a second line of filling parallel to the first, leaving 1/2 inch space on each side of the second line. Carefully fold the long overhanging pasta sheets up and over filling; press the pasta down to hug sides of filling. (This creates 2 long pockets of filling.) Pipe 2 lines of filling in the “trenches” of the pasta. Fold the longer pasta sheets back up and over the filling; gently press down to smooth.

  3. Repeat Step 7 once for a total of 4 layers of filling. Fold the 5-inch pasta overhang up and over to seal the lasagna. Trim pasta sheets along upper lip of loaf pan. Wrap loaf pan in plastic wrap, pressing plastic wrap directly onto lasagna surface. Chill until set, at least 6 hours or up to 24 hours.

Make the spinach sauce

  1. Bring a medium saucepan of water to a boil, and salt it. Add spinach; cook, stirring occasionally, until very tender, about 2 minutes. Using a spider, transfer spinach to a large bowl of ice water. Let cool 2 minutes. Drain and squeeze excess moisture from spinach. Transfer spinach to a blender; add 1/2 cup water. Process until smooth, about 30 seconds, adding up to an additional 1/3 cup water, 1 tablespoon at a time, as needed to thin sauce to consistency of heavy cream. Transfer mixture to a small saucepan. Stir in oil and salt. Keep warm over low, stirring often, until ready to use.

Bake the lasagna

  1. Preheat oven to 500°F. Run a small offset spatula around edges of lasagna to loosen from pan. Unmold lasagna, and invert onto a cutting board; cut crosswise into 6 (1 1/2-inch-wide) slices. Arrange lasagna slices, cut sides up, on a baking sheet lined with parchment paper, leaving at least 1 inch between slices. Brush tops and sides of slices evenly with oil. Sprinkle slices with reserved Parmigiano-Reggiano crumbles (about 2 tablespoons per slice). Bake in preheated oven until slices are heated through and edges are puffy and golden brown, 6 to 10 minutes.

  2. Spoon 2 tablespoons spinach sauce onto each of 6 plates; tilt each plate in a circular motion to spread sauce in a thin, even layer. (Reserve remaining sauce for another use.) Place 1 lasagna slice on each plate. Serve immediately.

Make Ahead

Dough can be chilled overnight before rolling. Let stand at room temperature 1 hour before rolling. Lasagna can be assembled up to 24 hours in advance. The spinach sauce can be made up to 1 day in advance and reheated, adding a splash of water to thin if needed. To freeze, follow steps 1 through 8 as directed. Run a small offset spatula around edges of the lasagna to loosen from pan. Unmold lasagna, wrap tightly in plastic wrap, and cover with aluminum foil. Freeze lasagna up to 3 weeks. To thaw, transfer lasagna to the fridge for 24 hours. Unwrap and proceed with step 9, disregarding unmolding instructions.


Prosciutto may be substituted with 1 cup of mushroom duxelles. To make duxelles, finely chop 1 lb. fresh mushrooms and saute in ¼ cup butter, stirring often, until mushrooms are cooked and all their liquid has evaporated, about 10 minutes. Season generously with salt and pepper, and let cool before adding to filling.

Suggested Pairing

Cool-climate Friulian red.

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