Green Lasagna With Bolognese Sauce and Bechamel
, 12 servings
Layers of spinach-green kale pasta, slow-simmered milk-and-wine Bolognese, bechamel, two cheeses and fried sage.
| prepHeat oven to 325°F / 165°C | ||||||||
| prepButter a 14 x 17 x 3 in / 35 x 43 x 8 cm roasting pan | ||||||||
| 1.4 kg ground beef | Brown beef until crusty, 10-15 min | Add celery, carrots & onions; stir | Add wine, milk, stock & tomato paste | Simmer on low 1 hr, season | Add bay & sage, simmer 30 min | Layer pasta, Bolognese, bechamel, cheese & herbs | Bake covered 325°F / 165°C, 20-40 min | Uncover, 450°F / 230°C, few min; rest 30 min |
| 130 g finely diced celery | ||||||||
| 130 g finely diced carrots | ||||||||
| 130 g finely diced onions | ||||||||
| 240 ml white wine | ||||||||
| 1 quart / 950 ml whole or 2 percent milk (for the Bolognese) | ||||||||
| 1 quart / 950 ml (4 cups) low-salt beef stock, or beef and chicken combined | ||||||||
| 225 g (3/4 cup) tomato paste | ||||||||
| Salt and black pepper (for the Bolognese) | ||||||||
| 2 dried bay leaves | ||||||||
| 6 fresh sage leaves | ||||||||
| 55 g (1/2 stick) butter | Melt butter, cook flour until golden | Whisk in milk; add nutmeg & seasoning; cook 5-10 min | ||||||
| 30 g (1/4 cup) cake or all-purpose flour | ||||||||
| 720 ml whole milk (for the bechamel) | ||||||||
| 1/8 tsp freshly ground nutmeg | ||||||||
| Salt and black or white pepper (for the bechamel) | ||||||||
| 170 g kale leaves (optional) | Boil kale, purée, drain & squeeze dry | Mix flour, eggs, salt, oil & kale | Chill dough at least 1 hr | Cut dough into 16 pieces, flour, roll & boil sheets | ||||
| 455 g pasta flour or all-purpose flour, plus extra for rolling | ||||||||
| 4 eggs | ||||||||
| 1 tbsp salt (for the dough) | ||||||||
| 1 tbsp extra-virgin olive oil (for the dough) | ||||||||
| Olive oil, for frying | Fry sage in oil 30 sec per batch; salt | |||||||
| 1 cup fresh sage leaves, loosely packed (for frying) | ||||||||
| 12 to 16 oz / 340 to 455 g finely grated Parmigiano-Reggiano cheese | ||||||||
| 455 g fresh mozzarella cheese, thinly sliced | ||||||||
| 2 cups fresh basil leaves, loosely packed | ||||||||
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