Lasagna Verde

Serves 4

Based on this recipe with modifications

Prep time - allow two hours minimum; 2 1/2 hours for a double batch.

Preheat oven to 375

Get Modest pot of water boiling for noodles

Bechamel Sauce:

1. Melt the butter in a medium sauce pan over low heat. Add the flour and stir with a wire whisk until it forms a paste.
2. Meanwhile, heat the milk in a separate sauce pan just to the verge of boiling. Slowly add the milk to the butter and flour mixture 1 cup at a time, whisking until smoothly combined.
3. Cook over low heat, stirring occasionally until the mixture is thick and smooth
4. The finished sauce should coat the back of a spoon. This flour/milk ratio is trying for a slightly thicker sauce that can be thinned (As the Joy of Cooking says, easier to thin than thicken).

Bolognese sauce - 3 pints canned, heat on stove

4-5 oz parmagiano shredded fine

Noodles

- semolina flour (you'll need a couple of cups, but start with 1)
- 2 eggs
- 1 1/2 oz fresh spinach, pluck stems off, mostly.

1. boil spinach for 1 minute, drain rinse in cold water, squeeze
2. chop spinach fine
3. in a mound of flour beat eggs and spinach into flour until ready to process
4. Process down to thickness number 6
5. Place raw noodles on counter, cut to fit glass pan. Flour the bottom a little, if they start to stick, flip them.

Assembly:

Key: cook one noodle sheet at a time for one layer. Noodles for the next layer can cook while you assemble the current layer

Noodles cook for about a minute, then plunge in bowl of water to cool.

Layers should be as thin as practical. Meat does not need to competely cover. Layer thusly from bottom:

shooting for between 4 and six layers.

Bake 30 minutes