Lasagna Verde alla Bolognese

Back again! This time repurposing my leftover wild boar bolognese from my last post into a Lasagna Verde alla Bolognese. For the most part I followed the recipe from Evan Funke’s book American Sfoglino which I highly recommend for any and all pasta enthusiasts.

Recipe:
Wild Boar Bolognese (see my last post)

Spinach Pasta Dough

1lb All Purpose Flour

250g Eggs (beaten)

65g Frozen Precooked spinach (defrosted and squeezed of all water)

Pinch kosher salt

Combine beaten eggs and spinach in a food processor, process at high speed for about 2 minutes until homogenous. Make a well in your flour, pour in Egg/Spinach mixture, combine, knead, wrap in plastic wrap and let rest before rolling out. Roll out sheets of pasta either manually or to setting 4 on a kitchen aid pasta maker. Cut into large/medium sheets and keep scraps.

Béchamel

1 stick butter

1 quart whole milk

1 cup flour

Fresh Grated Nutmeg

Make a roux (Melt butter in sauce pan, add in flour slowly, stirring until well combined), slowly pour milk, whisking constantly until finished. Cook another few minutes over medium heat until it begins to thicken. Grate some nutmeg.

Lasagna Verde alla Bolognese components and assembly…

Bolognese

Béchamel

Parmesan

Spinach Pasta

Preheat oven to 375f

Spread a thin layer of Bolognese in the bottom of the baking dish.

Cook pasta sheets one by one for about 30 seconds and using a spider to remove onto a parchment lined baking sheet. Lay cooked cooked pasta over bolognese, then layer with Bolognese, Béchamel and top with grated Parmesan. Repeat until you have reached the top of your baking dish or run out of pasta, top the final layer with Bolognese and a generous amount of grated Parmesan.

Cover the dish with tinfoil and bake in 375f degree oven for 30 minutes. Remove tinfoil and bake uncovered for another 30 minutes. Let rest for 15 minutes and then enjoy!

by iLeicadodachacha