Vegetarian spinach, ricotta and zucchini lasagna with fresh pasta

Pulse the pasta dough ingredients together, wrap and chill one hour.

Flatten and shape the dough into a half-inch-thick rectangle, dust lightly and pass through the widest setting of the pasta machine. Narrow the rollers after each pass; fold in thirds like a letter and repeat the folding and rolling twice.

Rest the dough 30 minutes in the refrigerator, then roll to about 1.6 mm thick and cut to shape. Save scraps, or dust flour between sheets to stop them sticking.

Cook the pasta in a large pot about 30 seconds, cool in ice water to stop the cooking and drain on paper towels.

Marinara: cook sweet onion in olive oil on medium-high, add carrots (optional) and bay leaf and cook about five minutes. Add garlic and cook until fragrant.

Optionally deglaze with red wine and reduce to dry. Add tomatoes, basil, salt, pepper and sugar and cook 30 minutes.

Wilt the spinach for a few seconds only, never overcooked. Drain on paper towel, cool, squeeze out the remaining juice and chop.

Chop fresh oregano and parsley. In a large bowl combine ricotta, shredded fresh mozzarella, egg, garlic powder, the herbs, salt, pepper and the spinach; set aside.

Slice the zucchini thin with a knife or a mandolin.

Assemble in a baking dish about 9 by 12 inches (an 8 by 8 inch pan also works): a thin layer of tomato sauce, a noodle, spinach-ricotta filling, zucchini, more sauce and parmigiano; a second layer of noodle, filling, zucchini and parmigiano; then the last noodle, the remaining sauce, shredded mozzarella and parmigiano.

Cover with greased foil and bake 35 minutes, uncover and bake 20 minutes more, then finish under the broiler.

Serve as is, or chill completely to cut clean slices.