Ingredients
half a squash (around 1 kg)
frozen spinach
2 onions
a pack of tomato sauce (I think 300/400 ml)
herbs (I use rosemary and oregano)
a pack of ricotta depends on your preference
a few cloves of garlic
For bechamel:
flour, butter, pepper, milk, salt, and nutmeg
Pasta
For each 100 g of flour use one egg yolk. You knead it and let it rest for 30 minutes before assemblyhalf a squash (around 1 kg)
frozen spinach
2 onions
a pack of tomato sauce (I think 300/400 ml)
herbs (I use rosemary and oregano)
a pack of ricotta depends on your preference
a few cloves of garlic
For bechamel:
flour, butter, pepper, milk, salt, and nutmeg
Pasta
For each 100 g of flour use one egg yolk. You knead it and let it rest for 30 minutes before assembly
Preparation
Squash: Cut the squash into cubes and boil it until it's soft. Blend or mash with a fork. In a pan, fry a minced onion for 5 minutes or until translucent, then add minced garlic and fry for another minute. Then add about 200 ml of tomato sauce, a pinch of sugar, a teaspoon of salt, pepper/oregano/paprika/rosemary to taste. Once the sauce is heated up, add the squash and mix until incorporated.
Spinach: Fry a minced onion in a pan with a bit of oil until translucent, then add minced garlic and fry for one more minute or two. Add the frozen or fresh spinach and let it heat up. At the end add the ricotta and adjust the ratio to your taste.
Bechamel: I just melt butter in a pan and then add flour and milk gradually until it's sauce-like. Then I add salt, black pepper, nutmeg, and taste. There are lots of recipes for this online that are probably more exact.
Pasta: Split dough into 5 and flatten to preference. It doesn't have to be perfect. I like to put a layer on the bottom too.
When everything is done assemble starting with the more voluminous filling. I usually get more squash filling, so I have 2 layers of squash and one of spinach. Bake until golden brown on top at 180 degrees Celsius.
Bonus: You can make a filling with boiled and blended mushrooms/eggplant, tomato sauce, and spices. If you want a minced meat texture but still have it vegetarian, add some soy granules.