2 pounds fresh spinach pasta dough, rolled into sheets
2 pounds spinach, stemmed
2 ounces butter
1 pound ricotta cheese
6 ounces parmesan cheese, grated
2 eggs
salt and pepper, to taste
3 quarts bolognese sauce
1 quart béchamel sauce
Servings: 28
1. Cut the pasta dough into 4-inch (10-centimeter) strips. Boil in salted water until done and drain well.
2. Sauté the spinach in the butter. Drain well and cool.
3. Combine the spinach with the ricotta, 4 ounces (120 grams) of the Parmesan and eggs. Season to taste with salt and pepper.
4. Ladle a small amount of the Bolognese Sauce into the bottom of a standard full-sized hotel pan. Cover the sauce with a layer of cooked pasta. Spread a thin layer of the spinach-and-cheese mixture on the pasta. Ladle a portion of the Béchamel Sauce over the spinach and spread in a thin even layer. Ladle a portion of the Bolognese Sauce over the Béchamel Sauce and spread in an even layer.
5. Add another layer of pasta and repeat the process until all the ingredients are used, finishing with a layer of Béchamel sauce. Sprinkle the remaining Parmesan cheese on top and bake covered at 350ºF (180ºC) until heated through, approximately 40 minutes. Uncover the lasagna for the last 15 minutes so that it browns.
2 pounds spinach, stemmed
2 ounces butter
1 pound ricotta cheese
6 ounces parmesan cheese, grated
2 eggs
salt and pepper, to taste
3 quarts bolognese sauce
1 quart béchamel sauce
Servings: 28
1. Cut the pasta dough into 4-inch (10-centimeter) strips. Boil in salted water until done and drain well.
2. Sauté the spinach in the butter. Drain well and cool.
3. Combine the spinach with the ricotta, 4 ounces (120 grams) of the Parmesan and eggs. Season to taste with salt and pepper.
4. Ladle a small amount of the Bolognese Sauce into the bottom of a standard full-sized hotel pan. Cover the sauce with a layer of cooked pasta. Spread a thin layer of the spinach-and-cheese mixture on the pasta. Ladle a portion of the Béchamel Sauce over the spinach and spread in a thin even layer. Ladle a portion of the Bolognese Sauce over the Béchamel Sauce and spread in an even layer.
5. Add another layer of pasta and repeat the process until all the ingredients are used, finishing with a layer of Béchamel sauce. Sprinkle the remaining Parmesan cheese on top and bake covered at 350ºF (180ºC) until heated through, approximately 40 minutes. Uncover the lasagna for the last 15 minutes so that it browns.
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