2-1/2 cups Bolognese Meat Sauce
Bechamel Sauce (directions follow)
Homemade green pasta dough
Here’s a good Web site for making pasta. The technique, by hand not processor, is the same as Hazan’s. The proportions for Hazan’s green dough are: 2 large egss, 1/3 package frozen leaf spinach, and 1-1/2 cups unbleached flour. The spinach should be cooked with 1⁄4 teaspoon salt until tender. Drain, and when cool enough to handle, squeeze it with your hands to remove all liquid. Chop fine with a knife (not in a food processor). Add the chopped spinach to the well of flour at the same time you add the eggs.
1 tablespoon salt
2 tablespoons butter plus additional for greasing 9 X 12 inch pan
2/3 cup freshly grated parmesan
Reheat Bolognese and set aside. Make béchamel and keep warm. Make pasta and roll out as thin and as wide as possible; cut into 10-inch lengths. Boil pasta strips, 4 or 5 at a time, for just a few seconds, then scoop pasta out of pot and put into a bowl of cold water to stop them from cooking further. Wash each pasta strip gently under cold runner water to rinse off some of the surface starch and spread on a kitchen towel to dry.
Preheat oven to 400. Smear pan with butter and add 1 tablespoon of béchamel. Place one layer of pasta over béchamel, cutting strips to fit with minimal overlap. Combine meat sauce and béchamel and spread a thin coat on the pasta; sprinkle with parmesan. Repeat layers (you should try to have at least 6 layers of pasta) ending with a very thin layer of sauce. Sprinkle with parmesan and dot with butter.
This recipe is all about the pasta, You want multiple layers of the noodles interspersed with very thin layers of the meat sauce/bechamel combo. Lasagne can be covered with plastic wrap and stored refrigerated for up to two days.
Bake on top rack of preheated oven for about 15 minutes. Allow to rest for about 10 minutes before serving.
2 cups milk
4 tablespoons butter
3 tablespoons flour
1⁄4 teaspoon salt
Bring milk just to the barest boil. Melt butter, add flour, and stir with a wooden spoon for 2 minutes; remove from heat. Add the hot milk very slowly, stirring continuously. Place pan over low heat and add the salt. Cook, still stirring continuously, until it resembles thick cream.
This all may sound a bit daunting, but it’s well worth it; this is a truly outstanding lasagne. I keep Bolognese sauce in the freezer in 2-1/2 cup portions so it’s ready when I need it. With the Bolognese on hand, the time consuming part is making the pasta. Once that’s ready, the lasagna goes together quickly. I hope you do try it and that you love it as much as my guests do.