Summary

Ingredients

For the sauce:

• 100 g flour
• 100 g butter
• 1 ½ liter milk
• 0.25 liter ¼ cream
• 200 g parmesan, rated
• Salt and pepper, mixed black and green
• some nutmeg, freshly grated

For the filling:

• 2 kg spinach, fresh or 1 frozen
• 2 tablespoon butter
• 2 tablespoon flour
• 6 tablespoon heavy cream
• 2 egg (s)
• 300 g mozzarella, rouhly chopped up
• 6 tablespoon parmesan, grated
• 100 g pine nuts
• 2 teaspoons marjoram
• Salt and pepper, mixed black and green
• Nutmeg, freshly grated
• 1 kg minced meat, mixed
• 2 cloves garlic)
• 4 egg (s)
• 2 anchovy fillet (s) (salted from the glass)
• 6 tablespoon parmesan, grated
• 100 g ham, raw, thinly sliced
• 2 tablespoon basil
• 1 red pepper
• 4 tablespoon tomato paste
• Oil for frying

For the dough:

• 500g flour
• 10 egg yolks
• 2 egg (s), whole
• 1 ½ tablespoon salt
• 1 ½ tablespoon oil
• some spinach, TK
• some paprika powder (sweet) or tomato paste
• some saffron
• Butter for greasing
• 40 g butter in flakes (for toppin)
• some parmesan, grated for sprinkling

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Instructions

1. Béchamel:
2. Sweat the flour in the butter until lightly, pour milk on top and bring to the boil while stirring. Add the cream and season. Simmer for another 5 minutes (so that the flour swells), allow to cool.
3. Spinach filling:
4. Sort (fresh) spinach, remove thick leaf veins, wash, blanch, squeeze out until the spinach is dry, then chop finely.
5. Or: Thaw frozen spinach and chop finely.
6. Briefly toss in the butter and stir in the flour, add the cream and heat until the flour thickens. When cooled, mix with the egg, cheese and the pine nuts, which have been lightly roasted in a pan. Spice up. (Becomes a relatively solid mass).
7. Hack filling:
8. Mix the mince with the crushed garlic, stir-fry briefly in oil and cool with the eggs, the crushed anchovy fillets, cheese, the finely chopped ham, herbs, the finely chopped peppers, the crushed garlic cloves and the tomato paste and then season with salt and pepper.
9. Lasagne plates:
10. Knead the flour, eggs, salt and oil well until the dough is smooth and shiny. Do not take the quantities too precisely (depends on the nature of the flour and eggs). If the batter is too firm, add a little water. Divide the dough into thirds and knead a third with paprika powder or tomato paste, the second third with the squeezed and finely chopped spinach, the third third with the slightly dissolved saffron. Cover the dough with a bowl and let rest for about half an hour. Roll out relatively thin sheets with the pasta machine and cook in boiling salted water. Remove and let dry lightly on kitchen towels.
11. Butter a refractory mold (I use a 40 cm long, 28 cm wide and 7 cm high stainless steel mold). Spread a thin layer of béchamel sauce on the bottom. Layer the different colored pasta plates and the fillings alternately in layers, cover each layer thinly with sauce and sprinkle with parmesan. Pour most of the sauce over the last layer, sprinkle with the rest of the Parmesan, top with flakes of butter and bake in the preheated stove at 200 ° for about 40 - 50 minutes. Cover the mold with aluminum foil for the first half an hour, then let it brown. Let rest for a few minutes before cutting.
12. This dish is really very expensive for a private household. But my guests melt away every time.