Handkerchief Lasagna

Handkerchief Lasagna, or Mandilli de Saea, is a traditional Ligurian dish that showcases delicate, paper-thin pasta sheets folded over a creamy ricotta filling. This elegant variation of lasagna offers a lighter, more refined alternative to the classic layered version, perfect for special occasions or a comforting weeknight dinner.

Ingredients:

For the Pasta Dough:

• 2 cups all-purpose flour or "00" flour

• 3 large eggs
  
  

For the Cheese Filling:

• 12 ounces ricotta cheese

• 1 ounce Parmesan cheese, grated

• 1 large egg yolk

• ¼ cup finely minced Italian parsley

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 pinch cayenne pepper
  
  

For the Lasagna:

• 3 cups prepared marinara sauce, or any other pasta sauce

• 6 fresh basil leaves, torn

• 4 ounces mozzarella cheese, shredded

• ¼ cup grated Parmesan cheese
  
  

Directions:

1. Prepare the Pasta Dough:
   On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and gently beat them with a fork, gradually incorporating the flour from the edges. Once the mixture begins to come together, knead it into a smooth dough. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

2. Roll Out the Pasta:
   Divide the rested dough into manageable portions. Using a pasta machine or rolling pin, roll each portion into thin sheets, aiming for a thickness of about 1/16 inch. Cut the sheets into squares, approximately 4 inches on each side.

3. Prepare the Cheese Filling:
   In a bowl, combine the ricotta, grated Parmesan, egg yolk, minced parsley, salt, black pepper, and cayenne pepper. Mix until the filling is smooth and well-blended.

4. Assemble the Handkerchiefs:
   Place a small spoonful of the cheese filling in the center of each pasta square. Fold the pasta over the filling to create a triangular shape, ensuring the edges are sealed.

5. Cook the Handkerchiefs:
   Bring a large pot of salted water to a boil. Gently drop the filled pasta into the boiling water and cook for 2–3 minutes, or until they float to the surface. Use a slotted spoon to remove the handkerchiefs and set them aside.

6. Assemble the Lasagna:
   Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Place a layer of handkerchiefs over the sauce. Sprinkle with torn basil leaves, shredded mozzarella, and grated Parmesan. Repeat the layering process, finishing with a layer of sauce and cheeses on top.

7. Bake:
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

8. Serve:
   Allow the lasagna to rest for 5 minutes before serving. Garnish with additional fresh basil if desired.
   
   

Nutritional Information (approximate per serving, based on 4 servings):

• Calories: 450 kcal

• Protein: 20g

• Fat: 18g

• Carbohydrates: 50g

• Fiber: 3g

• Sugar: 6g

• Sodium: 700mg