Lasagne alla Bolognese

Knead and rest the spinach dough

• 1 Boil 700 g spinach in salted water for 2 minutes, then cool in cold water.
• 2 Squeeze firmly with both hands, wrap in a cloth and twist again to remove the moisture, then chop about 260 g net weight very finely.
• 3 Combine 525 g 00 flour with the chopped spinach and 3 eggs, then knead for 10 minutes.
• 4 When the surface is smooth, wrap in plastic wrap and rest for 30 minutes.

Make the béchamel

• 1 MeanwhileWhile the lasagne dough rests, melt 75 g butter, add 75 g cake flour and cook over low heat for 2 minutes.
• 2 Gradually stir in 750 ml milk; when thickened, season with salt and nutmeg.
• 3 Remove from the heat when drawing a spatula across the bottom of the pot leaves a line for an instant.

Boil and prepare the lasagne sheets

• 1 Roll the lasagne dough thinly, to about 1 mm, and cut to fit the baking dish.
• 2 Blanch in salted water for about 30 seconds, transfer to cold water, then spread on a clean cloth to remove the moisture.
• 3 Preheat the oven to 200°C.

Layer the lasagne

• 1 Spread a thin layer of béchamel over the bottom of the baking dish.
• 2 Layer a lasagne sheet, about 150 g ragù, about 120 ml béchamel and about 50 g Parmigiano, in that order.
• 3 Build 5 layers this way, leveling them so the edges do not overlap excessively.

Finish the top layer

• 1 For the top layer, spread béchamel thinly over a lasagne sheet, sprinkle with the remaining Parmigiano and dot with 30 g butter torn into small pieces.
• 2 Proceed to baking when the surface is covered in white and the sauce reaches all the edges.

Bake and rest

• 1 Bake at 200°C for 25–30 minutes.
• 2 Remove when the surface is golden and the sauce at the edges bubbles.
• 3 Rest for 10 minutes and cut into portions once the layers have settled.