Malfatte Vegetable 'pasta' Sheets for Lasagna

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“A few years ago I searched through all my mother's old recipe cards and found many hand-written from my nonna (in Italian) fading and in danger of being lost. I spent the Christmas holiday translating them. One in particular struck me because I had no idea, in reading the recipe what it was. 'Malfatte' literally means 'Badly Done' and is a term often used to describe sheet pasta to which little care in shaping is taken; i.e. simply tearing the sheets into odd sizes. This recipe however is made entirely from vegetables to make a thick 'pasta' in to use for pasticcia's or lasagna's. I have opted to leave out the recipe for the sauce as it is a bit antiquated and used ingredients avaliable in 1960's rural California to which she had immigrated. This Malfatte can be used with your favorite ragu, bolognese or other Lasagna treatment but offers a very hearty, healthy and tluten free spin.”
1hr 30mins

Ingredients Nutrition


  1. *For Gluten Free, use Gluten Free Bread Crumbs.
  2. **For Gluten Free, use Garbonzo Bean Flour.
  3. Heat the Extra Virgin Olive Oil in a saute pan over medium heat.
  4. Add the Onion and a pinch of Sea Salt and cook until onion is pale gold.
  5. Add the Celery and cook for another 3 minutes.
  6. Add the garlic and saute until light gold, taking care not to bitter.
  7. Add the Chard and Parsley and saute until the Chard is wilted, stirring frequently.
  8. Remove from heat and let cool.
  9. Add the 3 beaten eggs and the remaining ingredients to the cooled mixture. Add enough bread crumbs to form a medium paste.
  10. Pour mixture onto a Floured Surface and divide in half.
  11. Pat flour on top of mixture and press to a flat surface about 1/2 inches thick.
  12. Cut into roughly 1 1/2 in squares (remember - 'badly done').
  13. Boil salted water and drop squares in 2 or 3 at a time. Cook until they float to the surface.
  14. Drain on a papter towel and set aside.
  15. Prepare your favorite Tomato Sauce, Ragu or Lasagna filling.
  16. Pour your completed sauce into a baking dish.
  17. In a single layer, place the Malfattes on top of the sauce, leaving about 1/4 in between them. Do not press them into the sauce.
  18. Preheat oven to 400 and bake, covered for about 45-1hr.
  19. Freezes well and is excellent with spinach.

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