LASAGNE VERDI AL FORNO
(Baked Spinach Lasagne)
(Serves 8-12)
The best-known baked Italian pasta is undoubtedly lasagne, and each region of the country has its own version. In Bologna, lasagne. is made with spinach pasta and a meat- based ragu; in Liguria , with plain pasta and pesto; in Naples, with mozzarella and tomato sauce.
INGREDIENTS:
2 tbsp. butter |
DIRECTIONS:
1. Move oven rack to top third of oven, then preheat oven to 450°.
Grease a 9" x 12" baking dish with butter and set aside. Bring a
large pot of water to a boil over high hear and add 2 generous
pinches of salt. Cook 1 sheet of pasta at a time until it floats to
the surface, about 10 seconds. Carefully remove with a slotted
spoon and plunge into a large bowl of salted ice water to stop fur-
ther cooking. Remove from water when cool. Lay sheets out, being
careful not to let them touch, on clean, damp kitchen towels and
cover with more damp towels.
2. Line bottom of prepared baking dish with a layer of pasta,
trimming sheets with a knife so that they fit in 1 even layer
(patch if necessary). Spread evenly wirh about 1 cup of the meat
sauce, then sprinkle lighrly with some of the parmigiano. Add
another layer of pasta, evenly spread 1 cup of the bechamel sauce
on pasta, then sprinkle lightly with parmigiano. Repeat layers
(you will have 3 layers of meat sauce and 2 of bechamel), end-
ing with meat sauce and parmigiano.
3. Bake lasagne for 10 minutes. Increase oven temperature to
500° and cook until lasagne is bubbling around the edges and
browned on top, 5—7 minutes more. Do not overcook. Allow
lasagne to rest for 8—10 minutes before serving.
Suggested wines; Dolcetto or Nebbiolo d'Alia