Lasagne Verde alla Bolognese

Ingredients

• Unsalted butter, for greasing
• 1 recipe Sfoglia Verde Agli Spinaci (green spinach pasta dough), at room temperature
• "00" flour, for dusting
• Kosher salt
• 1/2 recipe Ragù della Vecchia Scuola (below)
• 1 recipe Besciamella (below)
• 6 cups finely grated Parmigiano-Reggiano, plus more for sprinkling

Besciamella

• 8 tbsp unsalted butter
• 1 cup "00" flour
• 1 qt whole milk
• 1 tsp kosher salt
• 5 small pinches ground nutmeg, preferably freshly grated

Ragù della Vecchia Scuola

• 2 1/4 lb beef chuck, cut into 1" cubes
• 1/2 lb pork shoulder, cut into 1" cubes
• 5 oz pancetta, cut into 1" cubes
• 5 oz prosciutto di Parma, cut into 1" cubes
• 5 oz mortadella, cut into 1" cubes
• 4 celery stalks, roughly chopped
• 1 carrot, roughly chopped
• 1 large yellow onion, roughly chopped
• 5 oz strutto (rendered pork fat)
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups dry, fruity red wine (e.g. Sangiovese)
• 2 cups passata di pomodoro
• 2 cups brodo di carne, or low-sodium chicken broth
• 2 tbsp unsalted butter

Instructions

Preheat the oven to 375°F. Lightly grease a 15 x 9.5" baking dish with butter.

Roll one dough ball to a thickness of about 9 stacked Post-it notes on a lightly floured surface. Using a sharp knife, cut the sfoglia into 3 pieces, roughly 16 x 8" each. Lightly flour another surface and let the pieces dry, uncovered, about 15 minutes, flipping halfway. Reserve the scraps for filling gaps later.

Repeat with the second dough ball.

Line two baking sheets with parchment. Bring a large pot of water to a boil over high heat; season with salt. Once the salt dissolves, add one pasta sheet and blanch 30 seconds. Transfer with a spider to a prepared baking sheet to cool; once cool enough to handle, smooth it out. Repeat with the remaining 5 sheets.