I'd seen a recipe on the Food &Wine blog this week for Lasagna Verde Alla Bolognese. Jonathan Benno (of Per Se fame) talked about his upcoming NY restaurant, Lincoln and gave up this signature recipe. This felt like "cold weather and a fire" dinner, exactly the opposite of SF on Saturday. I'm not sure why it grabbed me but it did.
I have my own Bolognese lasagna, a la Marcella Hazan, that I've been making for years. Her sauce is a stand out and layered with sheets of fresh pasta its fantastic. But, hey, why not shake things up and try something new? The "verde" part of Benno's recipe is the spinach pasta. I decided to make it from scratch-why not? No one was home and I had nothing but solo time..ahhh. I made a two egg batch, adding about 1 cup spinach that I wilted and finely chopped. A couple cups of flour, a drizzle of extra virign olive oil, and a pinch of salt. The dough was perfect and rolled out beautifully on my Kitchen Aid pasta roller. As per the recipe, I did give it a quick boil before layering it in the lasagna (I skipped the "toss in oil" direction and just put the sheets on kitchen towels). Bugialli and Hazan say the same thing, although I know some people think you can skip this step when using fresh pasta. Take a peak:
(More after the jump...incl. lots more pictures!)
The lasagna is built in layers, starting with Bolognese sauce and ending with a layer of freshly grated Parmigiano. In between are four layers of pasta, sauce, bechamel, and a middle layer of, oh yes, fresh mozzarella. The recipe calls for a 9" square pan-mine was in the fridge with leftovers in it so I used a 7 x 11" dish (worked great because my pasta sheets were the exact same size). Here's how it came together: