For the pasta -> 250g flour, 50g semolina, 2 eggs, about 80g spinach, a pinch of salt, and a tablespoon of oil.
Béchamel -> 60g butter, 60g flour, and 600ml milk, salt, and nutmeg.
Sauce -> 1 carrot, half an onion, 100g mixed minced meat, 1 piece of sausage (about 10cm, I didn’t weigh it), half a glass of wine, tomato puree to taste, 1 bay leaf, pepper, salt, and basil.
Method -> I made the sauce the day before with the classic soffritto, added the meat, deglazed with wine, and once it had evaporated, added the passata and spices, and cooked for about an hour. Today I made the béchamel sauce, made a roux with the flour and butter, added the milk and nutmeg, and stirred until thickened. Then, for the pasta, I made the classic mound with the flour, added the eggs, the well-drained and blended spinach, mixed everything with a fork, and kneaded the dough by hand. Then, with a rolling pin and a lot of determination, I rolled it out as thinly as possible, cut it into rectangles, and began assembling the layers: bechamel on the base, lasagna, bechamel and sauce, mozzarella strips, and Parmesan cheese, repeating for about 6 layers. Then I baked it at 170°C (350°F) for about 40 minutes, or until golden brown; I like an almost charred crust.
I used the leftover pasta to make fettucine, which I then froze.
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For the pasta -> 250g flour, 50g semolina, 2 eggs, about 80g spinach, a pinch of salt, and a tablespoon of oil.
Béchamel -> 60g butter, 60g flour, and 600ml milk, salt, and nutmeg.
Sauce -> 1 carrot, half an onion, 100g mixed minced meat, 1 piece of sausage (about 10cm, I didn’t weigh it), half a glass of wine, tomato puree to taste, 1 bay leaf, pepper, salt, and basil.
Method -> I made the sauce the day before with the classic soffritto, added the meat, deglazed with wine, and once it had evaporated, added the passata and spices, and cooked for about an hour. Today I made the béchamel sauce, made a roux with the flour and butter, added the milk and nutmeg, and stirred until thickened. Then, for the pasta, I made the classic mound with the flour, added the eggs, the well-drained and blended spinach, mixed everything with a fork, and kneaded the dough by hand. Then, with a rolling pin and a lot of determination, I rolled it out as thinly as possible, cut it into rectangles, and began assembling the layers: bechamel on the base, lasagna, bechamel and sauce, mozzarella strips, and Parmesan cheese, repeating for about 6 layers. Then I baked it at 170°C (350°F) for about 40 minutes, or until golden brown; I like an almost charred crust.
I used the leftover pasta to make fettucine, which I then froze.