Spinach Lasagna Noodles
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Side Dish
Keyword: fresh, healthy, vegetarian,
Servings: 12
Author: Ella @ thewackyspoon.com
  • 5 ounces fresh spinach, washed and stems removed
  • 1 tablespoon olive oil
  • 2 eggs
  • 1 teaspoon salt
  • 2 cups flour
  1. Place the spinach in a saucepan, cover with a lid, and cook over medium heat until wilted. Remove from heat and rinse in cold water Drain well and lightly squeeze out excess water.
  2. Place the spinach, eggs, oil, and salt in a food processor and pulse to a puree. Add 2 cups of flour and pulse. If the dough is dry, add a little water. If sticky, add more flour. You want the dough to be elastic, but not sticky.
  3. Place on floured surface and knead for 5 minutes. Let rest for 10 minutes.
  4. Cut dough in fourths. Using a press attachment and a stand-up mixer, run the dough through the press making 4 long sheets the width of the press. Using a knife cut the sheets into lasagna noodles.
  5. Place on a lightly floured surface and allow to dry for at least 15 minutes before cooking.
  6. Place noodles in a pot of boiling water that has a teaspoon of salt added to it. Boil briefly, about 3 – 5 minutes, rinse individually under cold running water and spread them on a towel to dry.
  7. Use in your favorite lasagna recipe.