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Ingredients
- 4 x extra-large Large eggs
- 6 ounce frzn minced spinach thawed, squeezed dry and minced very fine
- 3 1/2 c. unbleached all-purpose flour - (to 4 c.) plus
- 1/2 c. unbleached all-purpose flour for dusting surface
- 1/2 tsp extra-virgin extra virgin olive oil
- 1 x recipe Ragu Bolognese (see recipe)
- 1 x recipe Bechamel Sauce - (Besciamella) (see recipe)
- 8 ounce Parmigiano-Reggiano for grating
Directions
- Combine Large eggs and spinach. Mound 3 1/2 c. of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add in the egg and spinach mix and the extra virgin olive oil. Using a fork, beat together the spinach, Large eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and throw away any leftover bits. Lightly reflour the board and continue kneading for 6 more min. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.
- Bring about 6 qts of water to a boil and add in 2 Tbsp. salt. Set up an ice bath next to the stove top. Cut the pasta into 20 (5-inch) squares and drop into the boiling water. Cook 1 minute, till tender. Drain well and refresh in the ice bath. Drain on towels and set aside.
- Preheat the oven to 375 degrees. In a brownie pan, assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, a layer of ragu, a sprinkling of grated Parmigiano etc. till all sauce and pasta are used up. The top layer should be pasta with bechamel over it.
- Top the lasagne with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 min, till the edges are browned and the sauces are bubbling. Remove and allow to cold for 10 min before slicing.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 463 | |
| Calories from Fat 99 | 21% |
| Total Fat 11.12g | 14% |
| Saturated Fat 6.4g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 628mg | 26% |
| Potassium 222mg | 6% |
| Total Carbs 66.0g | 18% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.71g | 0% |
| Protein 23.15g | 37% |
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