In this lasagna version, a mixture of ricotta and mozzarella is used in place of the traditional béchamel. Omit parmesan for vegetarians.
Flour for dusting: Mix 50% flour with 50% semolina.*Durum semolina pasta is the best choice for wheat-based pasta. Durum wheat is a high-gluten, exceptionally hard wheat, while "semolina" refers to the milling texture with a rich ivory color approaching yellow. In a food processor, pulse all ingredients together until it forms a ball. The dough should be firm; it will relax after resting time. Wrap it up and chill for an hour or longer. Flatten and shape dough into a 1/2''/1.25cm rectangle. Dust it lightly with the flour mixture and pass it through the widest setting on the pasta machine, keep reducing the space between the rollers after each pass and fold it in thirds, like a letter and repeat this folding and rolling step 2 times and let dough to rest 30 minutes or longer in the refrigerator. Pass dough through the widest setting again with the seam of the letter perpendicular to the rollers. Pass dough through the machine until the pasta is about 1/16''/1.6mm thick. Divide pasta into desired shape. Dust some flour and semolina mixture in between each sheet to prevent from sticking. You may end up with more pasta than needed. Remaining pasta can also be turned into pappardelle or any pasta you like. Wrap tightly with plastic, and refrigerate up to 4 days.
Bring a large pot of water (≈5qt/L) to a boil with 10g salt. Put a large bowl of ice water near the pot of boiling water. Cook 2 or 3 pasta sheets in the boiling water. Once the water returns to a boil, cook for about 30 seconds. Carefully transfer them to ice water to stop cooking and drain over paper towels.
Sweat onions in olive oil on medium high heat, add carrots (optional) and bay leaf and cook for 5 minutes. Add garlic and cook until fragrant then, deglaze with red wine (optional) and reduce to dry. Add the tomatoes, basil and seasoning. Cook mixture for about 40 minutes on low heat. Discard bay leaf and cool to room temperature. The Marinara sauce can be kept refrigerated for up to 4 days. (For canned Marinara check the recipe out).
In a large pot, add a drizzle of olive oil and a crushed garlic clove, and throw in spinach stirring vigorously for about a minute. Drain well and squeeze out remaining juice and chop. In a bowl, combine ricotta cheese with half of the mozzarella, the egg, garlic powder, parsley and oregano. Season with salt and pepper and add spinach.
Choose a shallow baking dish or a square pan lined with greased parchment if you plan to unmold the lasagna. Begin with a thin layer of marinara sauce. Cover the sauce with a layer of a cooked noodle. Spread half of the spinach and ricotta filling over the first layer of noodle and slightly overlap zucchini slices, spread more marinara sauce and sprinkle some grated parmesan. Add the second layer of noodle and spread the other half of the spinach and ricotta filling and arrange a second layer of zucchini slices. Sprinkle more grated parmesan. Add a third layer of noodle and spread remaining tomato sauce, shredded mozzarella and grated parmesan.
Position a rack in the center of the oven and heat the oven to 350°F/180ºC. Cover the dish with a greased paper foil and bake the lasagna for 35 minutes. Remove foil and bake for 20 minutes more. Set the oven to broiler position leaving the oven door ajar and broil for 5 minutes or until golden brown. Remove from oven and let rest for 15 minutes before serving. To make clean cuts: let lasagna to cool completely and refrigerate over night, covered. Warm up bottom of the pan over the flame a few seconds and unmold, remove parchment, trim off edges and cut into desired portions. To rewarm lasagna; cover with foil and place in a 410ºF/210ºC preheated oven for about 10 minutes or microwave for a couple of minutes. Cooked lasagna can be stored up to 4 days in the refrigerator. Buon appetito!