Lasagna

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Directions

• Pasta
• Boil pasta
• Dry pasta
• Spinach
• Blanch spinach and basil
• Drop in ice bath,
• Squeeze out water
• Chop finely
• Béchamel
• Melt butter in a heavy-bottomed, medium saucepan over medium-low heat.
• Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
• Whisking constantly, add about 2 tablespoons hot milk to saucepan.
• Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
• Whisk remaining milk into pan; add nutmeg and salt.
• Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk.
• Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.
• Tomato sauce
• Put garlic, salt, fennel, chili, pepper in blender, blend
• Add can of tomatoes to blender, blend
• Grind mozzarella and parmigiana
• Cheese layer
• Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.
• While it’s melting, peel and chop a whole head of garlic. 
• Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. 
• Whisk in the milk, little by little, until smooth. 
• Remove the sauce from the heat and let it come off the boil. 
• Grate in all of the pecorino cheese and stir until reasonably smooth. 
• Taste for seasoning, and add salt until it tastes a little too salty. 
• Assemble
• In big rectangular pan, oil bottom/sides
• Add touch of tomato sauce
• Add pasta sheet, press out air
• Add tomato sauce
• Add pasta, press out air
• Add béchamel
• Add pasta, press out air
• Add spinach
• Pasta, press out air
• Add Cheese
• Repeat 26-33, ending w/cheese on top
• Bake lasagna
• Refrigerate until cold
• Remove from pan
• Slice into rectangles
• Sear in pan on 1 side
• Put couple tbsp of tomato sauce on plate
• Put less bechamel on top of tomato sauce
• Put seared side up lasagna on top of sauces on plate
• If putting on a stick
• Slice into cubes 1-1.5 inches
• Sear on 1-2 sides
• Put on stick
• Serve with tomato dipping sauce