Lasagne Bolognese

Method

1. Prepare the béchamel sauce: In a pot, melt 100 g butter over medium heat. Add 100 g all-purpose flour and cook the roux for about 10 minutes, stirring constantly, until it turns pale and smells nutty. Gradually whisk in 1 liter of warm milk. Cook until thickened. Season with salt and grated nutmeg. Set aside.
2. Prepare the spinach pasta: Blanch spinach (or Swiss chard) in boiling salted water, then shock in ice water. Drain, squeeze dry, and purée. Mix the purée with eggs and flour to make a green pasta dough. For the plain pasta, mix eggs and flour to make a yellow egg pasta dough. (The chef used pre-made dough.)
3. Roll out the pasta: Using a pasta machine or rolling pin, roll both doughs into thin sheets (about 1.5 mm thick). Cut into rectangles the size of your baking dish.
4. Preheat the oven to 190°C (375°F).
5. Assemble the lasagne: Spread a thin layer of ragù and béchamel on the bottom of the baking dish. Place a layer of pasta sheets (alternating green and yellow if desired). Spread ragù, then béchamel, and sprinkle generously with grated Parmesan. Repeat layers, ending with a layer of pasta topped with béchamel and Parmesan.
6. Bake for 30 minutes, reducing the temperature to 180°C after 15 minutes if the top browns too quickly. Let the lasagne rest for 10 minutes before serving.