Lasagna Verde (Vegetable Lasagna)

1. 1

   Shape 5 1/4 cups flour into a well on your work surface. Add the eggs and a pinch of salt to the center of the well. With a fork, gently beat to break up the eggs. Begin pulling in flour from the sides of the well until you have a crumbly dough. Knead the dough until it is smooth and compact. Roll out into a very thin sheet and cut into large rectangular noodles. Bring a large pot of salted water to a boil and cook the pasta until it rises to the surface. Remove with a slotted spoon or skimmer and drain, then blot dry.

2. 2

   Soak the raisins in warm water to soften, then drain. Blanch the spinach in lightly salted water, then drain and squeeze dry. Melt 1 tablespoon butter in a small pot and saute the spinach, raisins, and pine nuts. Mince the spinach mixture and set aside. Thinly slice the fontina cheese.

3. 3

   Prepare the bechamel: combine the remaining 3/4 cup flour with 1 1/2 cups of the milk and whisk until there are no lumps. (You can use the mini-chop attachment of an immersion blender to do this quickly and easily.) In a small pot, melt the remaining 7 tablespoons butter. Add the curry powder and a pinch of salt. Whisk in the milk and flour mixture, then add the remaining 2 1/2 cups milk in a thin stream, whisking constantly. Whisk over medium heat until thickened.

4. 4

   Preheat oven to 400 F. Spread about 1/4 cup of the bechamel on the bottom of a baking pan. Cover with a layer of noodles. Spread some of the spinach mixture on top. Spread on a little more of the bechamel and arrange a few slices of fontina cheese on top. Continue making layers in this order until you have used all of the ingredients, ending with a layer of bechamel (you'll likely have some leftover noodles). Sprinkle the grated Parmigiano on top. Bake in the preheated oven until browned and crisp on top, about 20 minutes. Let the lasagna settle for a few minutes before serving.

* Per serving · 4 servings · Values may vary.

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