Veal & Spinach Lasagne

Name: Veal & Spinach Lasagne
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 15-oz. can whole peeled tomatoes, crushed by hand; Kosher salt and freshly ground black pepper, to taste; 3 cups flour, plus more for dusting; 7 tbsp. cold unsalted butter (5 tbsp. cubed, plus more for greasing); 3 cloves garlic, thinly sliced; 1¼ cups grated Parmigiano-Reggiano; ¾ cup milk; 8 eggs; 1½ lb. ground veal; 1 large yellow onion, finely chopped; 4 eggs; 1 lb. fresh mozzarella, thinly sliced; 3 tbsp. unsalted butter; 8 oz. spinach, stemmed; ¼ tsp. freshly grated nutmeg

Preparation info

Serves
8

Difficulty
Medium

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.

Ingredients

For the Dough

3 cups flour, plus more for dusting
4 eggs

Europe
Italy
Main course
Mediterranean
Pasta

Method

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.
Make the fillin