Chef: Alon Shaya
Serves: 6 people
4 oz Spinach leaves, stem off
4 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 Tbsp Kosher Salt
7 (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 cups béchamel sauce, use 2 ounces per layer
Use one 12”x8“ oven safe casserole dish. 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. Enjoy!