Lasagna
Directions
- 1Prepare the spinach dough by blending 30g of fresh spinach leaves only with 250g of 00 flour and 110g of eggs.
- 2Make a well in the flour and add the blended spinach mixture, then knead until it is smooth.
- 3Let the dough rest for at least 30 minutes. Roll it out in a circle, turning it a little bit every time in the same direction.
- 4For the pasta al forno, make the dough thin enough. If it tears, just stick it together.
- 5Prepare the ragù by frying 200g of diced pancetta in olive oil, and add 1500g of minced pork, 2 garlic cloves and 3 sage leaves (wrapped in muslin). Season with salt and pepper
- 6Add enough beef stock to cover the meat. Add 1 tbsp of tomato paste, stir and simmer for at least one hour.
- 7Prepare the béchamel by warming 0.5 litres of whole milk, then make a roux with 30g of butter and 30g of flour. Add plenty of nutmeg and whisk the mixture until it is thick.
- 8Cut the spinach pasta into squares the size of your baking trays. Spread a thin layer of ragù over the base of a tray, then place a pasta sheet on top.
- 9Add more ragù, followed by some spoons of béchamel sauce and plenty of grated Parmigiano. Repeat this process until the tray is nearly full. Finish the lasagna with a layer of béchamel, Parmigiano and some dots of butter.
- 10Bake in a moderate oven for 20 minutes.
Ingredients
- 250 g 00/plain flour
- 110 g eggs
- 30 g fresh spinach, leaves only
- 2 garlic cloves
- 3 sage leaves (wrapped in muslin)
- 200 g unsmoked pancetta, diced
- 1500 g minced pork (loin or shoulder)
- 1.5 litre beef stock
- 1 heaping tbsp tomato paste
- 400 g passata
- 0 salt
- 0 pepper
- 30 g butter
- 30 g flour
- 0.5 litre whole milk
- 0.5 nutmeg, grated
- 50 g Parmigiano
Equipment
rolling pinknifeblenderbaking trayswhisk
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