Green pasta lasagna 

Green pasta for lasagna and homemade tagliatelle, here is the recipe for fresh egg puff pastry with the addition of spinach to give the color. For really good and original first courses! The homemade green lasagna is very easy to prepare and will arouse amazement among your guests. The green is given by spinach, you can choose fresh ones or safely use frozen ones, diced or leaf, often much easier to find in any supermarket at the frozen food counter. Baked lasagna is one of the most loved and well-known fresh pasta dishes in the world. A multi-layered composition of pasta, meat sauce and béchamel sauce that come together to form stringy squares of fresh pasta. 

These baked lasagna with greenery, which is then a tasty mixture of spinach and ricotta, are very good and vegetarian, much lighter than the Emilian ones. Use fresh (and not dry) egg pasta if possible and try them for Sunday lunch.  

Green pasta is a variant of classic egg pasta: This dish is great for an impressive lunch with which to impress friends. It is a sacred dish of the Italian culinary tradition that over the years has been modified, revised and adapted to the new fashions of the kitchen, without ever losing its peculiarities and characteristics that distinguish it. I like to make them according to tradition, following the classic recipe, I explain it below!

 

Ingredients 

for 10 people

Egg pasta for lasagna

Cooked and squeezed spinach – 90g 

Whole eggs – 147g (3 medium eggs)

Re-milled semolina flour – 405g 

Flour – 45g

Meat sauce – 1,5Kg

Béchamel sauce at 45 – 1,5 Lt

Grated Parmesan cheese – to taste

Preparation

 Mix the two flours and set aside 50g to be used when pulling the dough. In a cutter or blender put the eggs and spinach. Blend until fine. On a pastry board form the fountain with the flour and pour the mixture of eggs and spinach in the center. Knead for about 10 minutes until you get a homogeneous dough. Let it rest wrapped in plastic wrap for at least 30 minutes. Fill a large pot with water and bring to a boil. It will be used to cook the dough. Fill with cold water a bowl will serve to cool the dough. Assemble your dough roll out machine. Cut pieces of dough and roll out to a thickness of 1mm, in three steps preferably, remembering to flour at each step to prevent the dough from sticking to the machine. Cut the dough into rectangles as similar as possible and start cooking them in boiling water where you have added a little oil to prevent the sheets from sticking. When the dough rises to the surface, drain them and immediately soak them in cold water. As soon as it is cold, drain them and spread them on kitchen cloths to dry. Prepare the béchamel sauce. Start assembling the lasagna. Spread a layer of béchamel sauce and meat sauce on the bottom of a lasagna pan, lay the first layer of green dough on top, season with béchamel sauce and meat sauce, cover with the second layer of green dough and so on until you make 5 layers of green dough and complete with the remaining béchamel sauce, ragù covering everything with grated cheese. Bake in a static oven at 180-200 ° C until the surface begins to boil then raise the oven to the max for the final gratin. Remove from oven and let stand a few minutes before serving.