My lasagne, made with homemade green pasta (mixed with spinach) in the same way my mother and my nonna used to make in the past century.
In this century, they are a bit out of fashion, but I still think they are the top!

Ingredients

• 600 gr. of Bolognaise sauce
• 150 grams of boiled spinach
• 250 gr 00 flour
• 250 gr semolina flour
• 5 Eggs
• 1.2 liters of bechamel sauce
• Butter
• Parmigiano Reggiano

Directions

1. Drain the spinach well, then blend them, first by themselves, then with 2 eggs until you get a smooth and homogeneous mixture.
2. Prepare the dough (see pasta making section for directions)
3. After preparing the béchamel sauce, butter a baking dish and add a veil of béchamel sauce before spreading the first layer of lasagna on it; add the sauce to the béchamel sauce, leaving some aside for the last layer and stuff the lasagna until the ingredients are exhausted. ending with béchamel sauce and parmesan, I usually add also a little breadcrumbs to add some crunchiness.
4. Bake in the oven, at 190°, until the surface appears golden.