Veal & Spinach Lasagne

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Unlike the typically heavy red-sauced lasagne served in America, this layered pasta dish from Abruzzo relies on an ethereal, egg-enriched tomato sauce that puffs as the lasagne cooks.


For the Dough

  • 3 cups flour, plus more for dusting
  • 4 eggs


  1. Make the dough: Mound flour on a work surface and make a large well in the center; crack eggs into well. Using a fork, whisk eggs while slowly incorporating flour until dough comes together. Using your hands, knead dough until elastic and smooth, 8–10 minutes. Divide dough in half, flatten into discs, and wrap in plastic wrap. Chill for 30 minutes.
  2. Make the fillin