Lasagne with Spinach Noodles

Ingredients

• 300 g flour
• 3 egg yolks
• 100 g pureed spinach
• 300 g ready-made lasagna sheets
• 100 g fresh chicken liver
• 1 onion
• 1 Garlic clove
• 1 bundle vegetable stock
• 40 g Butter
• 250 g mixed minced meat
• 1 tbsp Tomato Paste
• 1 tsp thyme leaves
• 0.25 l beef broth (from the jar)
• 0.125 l white wine
• 0.125 l whipping cream
• Salt
• Pepper (from the grinder)
• 40 g Butter
• 40 g flour
• 0.5 l milk
• Salt
• Pepper (from the grinder)
• nutmeg
• 100 g grated Parmesan cheese
• 40 g Butter

Instructions

1. 1.

   Gather flour on the work surface, make a well in the middle, add whisked egg yolks and quickly knead with salt and spinach into dough. Shape into a ball and cover for 20 minutes. Roll thinly on a floured surface or with a pasta machine and cut so that sheets fit the baking dish.

2. 2.

   Wash, trim and finely dice vegetable stock. Peel onion and garlic, dice finely, then sauté in hot butter. Add meat, thyme and tomato paste, brown briefly, add vegetables, brown again, then deglaze with broth and white wine, season with salt and pepper, and simmer uncovered on medium heat for about 30 minutes. Stir in cream and reduce further for 15 minutes until creamy.

3. 3.

   For the béchamel melt butter, stir in flour, sauté lightly, then gradually whisk in milk. Simmer for 10 minutes and season with salt, pepper and nutmeg.

4. 4.

   Cook lasagna sheets in plenty of salted water with oil for 5 minutes, drain, rinse cold and let drain.

5. 5.

   Trim chicken liver, dice and add to the meat ragù, taste and adjust seasoning.

6. 6.

   Grease baking dish and lay a base of lasagna sheets. Layer alternately with meat filling, béchamel sauce, some grated Parmesan and lasagna sheets. Finish by pouring béchamel sauce on top and sprinkling remaining Parmesan. Top with butter shards and bake in preheated oven at 200°C for about 30 minutes until golden yellow.