Lasagne

Get this all-star, easy-to-follow Lasagne recipe from Mario Batali

Directions Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, spinach, and the olive oil. Using a fork, beat...

Ingredients

• 3 1/2 to 4 cups unbleached all-purpose flour, plus 1/2 cup for dusting the work surface
• 4 extra-large eggs
• 6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine
• 1/2 teaspoon extra-virgin olive oil
• 1 recipe ragu Bolognese, recipe follows
• 8 ounces Parmigiano-Reggiano, for grating
• 1 recipe bechamel sauce, recipe follows
• 1/4 cup extra-virgin olive oil
• 4 tablespoons unsalted butter
• 2 medium onions, finely chopped
• 4 stalks celery, finely chopped
• 1 carrot, scraped and finely chopped
• 5 cloves garlic, sliced
• 1 pound ground veal
• 1 pound ground pork
• 1/2 pound ground beef
• 1/4 pound pancetta, minced
• 1/2 cup milk
• 1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
• 1 cup dry white wine
• Salt and pepper
• 5 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg