4 medium eggs
340g flour 00 kind (+ 120g flour after mixing the spinach)
160g cooked spinach
Salt & Nutmeg to taste
You can find here the recipe
Place 340g of the 00 flour into a large wooden board (if you have you can use the pasta mixer to save time).
Pour the remaining 120g of flour into a small bowl, ready to use when necessary.
Shape the flour into a volcano with a large hole in the center, then crack the eggs into the middle.
Using a fork, lightly beat the eggs, then mix in the flour a little at a time.
Now add the spinach puree (previously blended to create a smooth texture) and keep mixing till it is completely integrated. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the rest of the flour (120g).
If the dough is still too moist consider adding a bit more flour.
Remember always to add the flour gradually for having a soft dough (if it is too dry you will not be able to work the dough with the rolling pin later).
Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough. Work the dough with the heel of your hand for 10–15 minutes (until the mixture is smooth, not sticky, and very elastic). Wrap the dough in cling wrap and let it rest for at least 30 minutes.
In the meantime, prepare the béchamel sauce.
Heat the milk in a saucepan, without boiling it. In another pan, place the butter and let it melt.
Add the flour in one go and cook for a few minutes until you get a golden roux.
Then, pour the hot milk three times, mixing well. Add salt and flavor with nutmeg.
Continue to mix until you get a creamy béchamel.
Dust a wooden board with 1 tbsp of flour.
Unwrap the dough and flatten it with a rolling pin.
Roll out the dough into a pasta sheet, 2mm thick (or thinner if you like more).
Start cutting the sheets to form rectangles.
Continue this way until the dough is finished and in the meantime put a pot of water on the stove and add salt. When it starts to boil, immerse one sheet at a time.
Wait 30-40 seconds and using a skimmer drain it.
Transfer it to a tray and dab to remove excess water.
Continue this way, placing the side of the cooked sheets by side, without overlapping them.
Proceed then, once finished boiling the sheets, with the composition of the lasagna.
Take a large pan (the size you prefer) and add a thin layer of béchamel then place the first sheet.
Add a layer of béchamel and a layer of ragù Bolognese and place another sheet of pasta on top.
Add another layer and repeat the same procedure continuing until you have 5 layers.
After placing the last sheet, add the ragù Bolognese and béchamel, in order to completely cover the pasta
sheet. Sprinkle with grated Parmigiano Reggiano cheese and bake in a preheated static oven at 170°C for 40 minutes.