Pour the flour into a mixing bowl and make a well in the centre. Lightly beat the eggs and then mix into the flour with the spinach and salt. Work lightly into a rough ball and knead on a floured board for a few minutes until the dough is smooth, shiny and elastic. Wrap in greaseproof paper and leave for 30 minutes to rest. If making by hand, divide the dough into four balls and flatten out each one, rolling lengthways. Keep the surface well floured. Continue until the pasta is paper-thin, then cut into wide strips. If using a hand pasta machine the final thickness should be number 1 setting.
Have ready a large pan of boiling water. Place the lasagne in the boiling water and when it rises to the top (this should take about 2 minutes), drain and dip straight away into a bowl of cold water, then drain again and leave out flat on clean linen cloths.
First mince the bacon and fry in
Add the wine, water and tomato purée, parsley, bay leaf and seasoning. Cover the pan and simmer for 30–40 minutes.
Melt the butter in a saucepan, then add the flour and stir well. Add the milk, which has been heated but not boiled,
Take a rectangular gratin dish (earthenware or stainless steel) approximately
Place the dish in a hot oven 190°C/375°F/gas 5 for about 30 minutes. Remove from the oven and leave to rest for a few minutes before serving. Serve with extra Parmesan cheese.
© 1993 Ann and Franco Taruschio. All rights reserved.