Lasagna Verde alla Bolognese

Ingredients

• 1 batch spinach pasta dough cut into lasagna noodles
• 4 cup(s) ragu alla bolognese 4-6 cups, heated to a simmer
• 1 batch bechamel sauce heated to a simmer
• 2 unit(s) mozzarella 2-3 balls, 8 oz each, thinly sliced
• 1 cup(s) parmeggiano grated
• 1 tablespoon(s) butter

Directions

1. Spread a clean tablecloth or several clean tea towels on a clean flat surface near the stove.  Have ready the uncooked pasta, ragu, béchamel, and mozzarella and parmesan cheeses. Place a large bowl filled with ice water near the stove for briefly immersing the cooked lasagne noodles to remove excess starch.
2. Heat the oven to 375 degrees F. Lightly coat a 9x13 baking dish with the butter.
3. Bring a large pot of water to a rolling boil and salt generously. Carefully drop in 4 or 5 noodles, taking care not to crowd the pot. Boil the pasta for about 1 minute; fresh pasta cooks quickly and the noodles should be slightly underdone.
4. Use a large skimmer to remove the noodles from the pot and gently immerse them in the bowl of ice water. Use the skimmer to remove the noodles; let them drip and the spread them on the clean towels. Continue to cook, cool and spread out the noodles until you have cooked all of them.
5. Spread a ladleful of ragu and a little of the béchamel sauce in the bottom of the prepared baking dish. Arrange a single layer of noodles over the sauce. Spread just enough ragu over the pasta to cover it, and spread a little of the béchamel on top of the sauce. Lay slices of mozzarella in a single layer over the top and sprinkler with a little parmesan.
6. Continue to layer the pasta, sauces, and cheeses until you have at least five layers of each ingredient, ending with a layer of pasta and reserving a little ragu and parmesan for the top.
7. Spread a thin layer of sauce over the pasta and sprinkle the parmesan on top.  Cover the dish with aluminum foil.
8. Bake for 15-20 minutes. Uncover and bake for an additional 10-15 minutes or until it is bubbling and the top is golden. Let stand for 5-10 minutes before serving.
9. The lasagne may be assembled and stored, unbaked, in the fridge for up to 2 days or in the freezer for up to 1 month. If frozen, let it thaw overnight in the fridge. Bring to room temperature before baking.
10. If you do not want to make homemade spinach pasta dough and stretch it into sheet, you can substitute store-bough pasta sheets, available at gourmet food shops, Italian food stores, and well-stocked supermarkets, and cut them into lasagne noodles.

Notes

Tags

• italian
• juli

Time

Yield