Ingredients
To make pasta
4 ounces Spinach leaves, stem off
4 each whole eggs
1 pound 00 italian flour, available at specialty markets or on-line (you can substitute all purpose flour if 00 flour is not available)
1 Tablespoon Kosher Salt
To assemble Lasagna
7 each 12” x 8” pieces of cooked spinach pasta, if the pieces break, you can piece them together while building the lasagna
2 cups Grated mozzarella cheese, use 2 ounces per layer
1 cup grated parmigiano reggiano cheese, use 1 ounce per layer
3 cups Bolognese sauce, use 4 ounces per layer
2 cup béchamel sauce, use 2 ounces per layer
Cooking Instructions
Use one 12” x8 “ casserole dish. Any size will work as long as it is oven safe. You will need to cut the pasta sheets to fit inside the casserole dish you have.
Put a thin layer, about 4 tablespoons, of the Bolognese sauce first in the casserole dish. Place one sheet of the cooked spinach pasta on top. Next, put another layer of Bolognese sauce, a layer of béchamel sauce, and sprinkle on the grated mozzarella and grated parmigiano reggiano. Repeat this process for each of the 7 layers of the lasagna. Make sure to top off the lasagna with a little extra of the grated mozzarella, so the pasta does not burn in the oven.
Bake the lasagna at 375 F for about 20 minutes. Let stand for 5 minutes prior to eating.
