Baked green lasagna

Ingredients for 4 servings:

• 150 g spinach
• 2 eggs
• 100 g durum wheat semolina
• 200 g wheat flour
• 1 tsp salt
• 150 g minced pork
• 150 g minced beef
• 100 g smoked ham, cut into cubes
• 50 g bacon, fattier
• 1 m.-sized carrot(s)
• 1 stalk(s) Celery
• 2 tbsp butter
• 2 tbsp tomato paste
• 250 ml meat broth
• 1 m.-sized onion(s)
• 1 tsp oregano, dried
• some salt and pepper
• 2 tbsp butter
• 2 tbsp, heaped flour
• 500 ml milk
• some salt
• some nutmeg, freshly grated
• 150 g Parmesan
• Butter for greasing the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Recipe from Emilia-Romagna

The pasta dough: Blanch the spinach, then squeeze it firmly and chop it in a food processor. Next, make a pasta dough from the eggs, durum wheat semolina, wheat flour, spinach, and salt. Use the pasta machine to roll out and cut lasagna sheets. Then boil the sheets in plenty of salted water for 3 minutes, refresh in cold water, and set aside to drain. (Please cook finished sheets according to the instructions.) The ragout: First, finely dice the carrot, celery, onion, and fatty bacon. Now heat the butter in a pan, fry the bacon cubes and vegetables. Then add the smoked ham cubes and the minced meat and continue to fry everything, stirring constantly. Now stir in the tomato paste, oregano, and meat broth, and season the ragout sparingly with salt and pepper. Then simmer gently with the lid on for 20 minutes. For the béchamel sauce: Melt the butter in a saucepan, stir in the flour, and remove the pan from the heat. After 1 minute, stir in the milk, return the pan to the stovetop, and bring to a boil while stirring. Let the sauce simmer gently for 10 minutes, then season with salt and a pinch of nutmeg. Grease a baking dish and alternate layers of pasta, ragu, and béchamel sauce, then top with Parmesan cheese. Bake the prepared lasagna in the oven at 200°C (400°F) for 30 minutes until golden brown.