Green Lasagna in Timballo

80 min
0 People
80 min
INGREDIENTS for 0 people
  • 1 lb all-purpose flour
  • 7 oz spinach
  • 2 eggs
  • meat sauce
  • 3 ½ oz butter
  • 2 cups milk
  • Parmigiano Reggiano cheese

Mix 1,1 lb of flour, the two eggs, a pinch of salt and the spinach, boiled, well wrung-out and puréed, and roll out the pasta into one or two sheets, not too thin. Using a knife, divide the sheets into many squares of about 4 inches per side, using the offcuts too. Put onto the heat a receptacle higher than it is tall, containing lightly salted water and when it boils, cook the “lasagne” a few at a time. Drain when still fairly “al dente” and gradually lay them out on napkins soaked in water and wrung out, laving them to cool. Prepare a good meat sauce based on beef and perhaps also pork. Prepare a béchamel with 1/4 cup, 1/2 cup of flour and 2 cups of milk. Butter an oven-dish, make a first layer of “lasagne” to be dressed with sauce and abundant Parmesan and continue to arrange the “lasagne” in layers, alternating every time with sauce and cheese. On the last layer, as well as the sauce, pour on the béchamel spreading it with the blade of a knife so that it completely covers the entire top. Dust the béchamel with grated cheese and scatter here and there some small pieces of butter. Put the oven-dish into a moderate oven for about twenty minutes so that the “lasagne” can gain flavor and the top forms a nicely golden film.

First courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more