Classic Lasagna Bolognese

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1. 1Step 1: Blend 1 egg in the blender with spinach and keep aside.
2. 2Step 2: Place the flour on the cutting board and make a hole in the center.
3. 3Step 3: Shell the egg in the middle and, with a spatula, add in the one blended with the spinach.
4. 4Step 4: Using a fork, gradually incorporate the flour into the well in a circular motion until large breadcrumbs form. From that point, knead the dough on a clean surface until smooth, firm, and well-combined, about 10 minutes.
5. 5Step 5: Form a ball, wrap the dough tightly in cling film, or put it under a bowl, and allow it to rest for at least 30 minutes and up to several hours at room temperature. If storing overnight, refrigerate, then bring back to room temperature before use.
6. 6Step 6: After resting, roll out the dough sheet thin with a rolling pin or the pasta machine.
7. 7Step 7: Using a dough cutter, cut out 7 (or five) pasta rectangles of the same size and dimensions as your baking dish.
8. 8Step 8: Cook them in salted boiling water for one minute, one rectangle at a time. With a slotted spoon, scoop out the pieces of green sfoglia, lay them on a clean tea towel, and set aside.
9. 9Step 9: Melt the butter on a small stove and low flame, then remove the pan from the stove.
10. 10Step 10: Add flour, salt, and nutmeg; with a hand whisk, stir vigorously so that no lumps form.
11. 11Step 11: Put the pan back on the stove for a minute to toast the flour, then add the milk, a little at a time, constantly stirring. Continue until the spoon meets resistance, then turn off the stove.
12. 12Step 12: Make sure to put a layer of cling film on the surface of the sauce to prevent skin from forming. Alternatively, you can stick a cube of butter into a wooden toothpick and grease the surface of the sauce.
13. 13Step 13: Preheat oven to 180C degrees (356F).
14. 14Step 14: Place half a tablespoon of béchamel sauce on the bottom of the baking dish to hold the first rectangle of the pasta sheet in place.
15. 15Step 15: Arrange a piece of sfoglia on the bottom of the baking dish. Spread 2 generous tablespoons of the meat sauce. Now, add 2 tablespoons of béchamel sauce, spread lightly with a metal spoon, and finally sprinkle with 20 g Parmesan cheese. Cover with another rectangle of green pasta sheet and apply light pressure with your fingers.
16. 16Step 16: Repeat everything for each layer until the last one. You must cover it by spreading a light layer of béchamel sauce (see photo below recipe). Finally, sprinkle with 20 g of Parmesan cheese, add a few flakes of butter, and cover with aluminum foil.
17. 17Step 17: Bake in a preheated oven for 20 minutes; remove the aluminum lid and bake for another 10 minutes or until the edges and corners turn golden brown and crisp.
18. 18Step 18: Let rest a few minutes before serving.
19. 19Step 19: If you can, prepare the ragu and lasagna in advance.
20. 20Step 20: Store the lasagna in the refrigerator for 3 days, then reheat it in a preheated oven by covering the baking tray with aluminum foil.
21. 21Step 21: You can freeze the lasagna and store it in the freezer for up to a month.
22. 22Step 22: You can make the béchamel the day before using it, especially if you need it thick, and store it in the refrigerator for a few days.