tossed spinach lasagna

by Deborah Madison.

ingredients

PASTA

• 3 eggs
• 1/2 teaspoon salt
• 3 cups lightly packed spinach
• 3 – 3 1/2 cups flour
• optional: 1 Tablespoon olive oil

BECHAMEL

• 4 cups milk, divided
• 1/2 medium onion, diced
• 1 bay leaf
• 4 springs parsley
• 4 sprigs thyme
• 1/3 cup butter
• 1/3 cup flour
• 3/4 cup chopped herbs, such as parsley, thyme, and tarragon
• 8 ounces goat cheese
• 1/4 cup grated parmesan
• 1/4 teaspoon grated nutmeg
• salt and fresh ground pepper

ASSEMBLY

• 1/4 cup grated parmesan
• 2 Tablespoons cold butter, shaved thin
• optional: I sometimes add sautéed mushrooms and spinach before baking

method

1. Heat 3 1/2 cups of milk, the onion, bay leaf, parsley and thyme sprigs in a heavy saucepan over medium heat.  Just before it boils, remove from heat and set aside for 15 minutes.
2. While the milk steeps, make the pasta.  Puree the eggs, spinach , oil, if using, and salt in a food processor. Gradually add 3 cups of flour and pulse until it comes together, adding water a Tablespoon at a time, if necessary. Turn out the dough onto a floured surface and knead, adding additional flour if necessary until the dough is smooth and elastic, 4-5 minutes.  Cover with a clean kitchen towel and set aside to rest for at least 15 minutes.
3. Melt the butter in a large sauce-pan over medium heat, add the flour and stir constantly for 1-2 minutes, until flour smells nutty and fragrant.  Pour the milk through a sieve into the roux and whisk to combine.  Continue stirring until the sauce comes to a boil, then reduce heat to very low, or move to a double boiler. Continue cooking, stirring occasionally, for 25 to 30 minutes.  Stir in the goat cheese,  parmesan, chopped herbs, and nutmeg.  Season with salt and pepper to taste, and remove from heat.
4. Preheat oven to 375F and prepare an ice water bath. Bring a heavily salted pot of water to a boil, and butter a 12-cup gratin dish.  Roll out half of the pasta dough and cut into strips, roughly 8 inches by 2 inches.  Parboil the pasta for 1-2 minutes (in batches, if necessary) and use a slotted spoon to move cooked pasta to the ice bath.
5. When all of the pasta is cooked, combine with the sauce (and sautéed mushrooms and spinach, if using).  Pour everything into the prepared baking dish, and top with the shaved butter and parmesan cheese.  Bake uncovered for 30 to 40 minutes, until browned and bubbling. Top with freshly ground black pepper and flaky sea salt before serving.

serves 4-8.