The recipe called for us to mix our flour and eggs straight on the worktop. I'm sorry to say that after the Danish Braid debacle I played it safe and prepared the dough in a bowl. Uninspiring at first, the mixture soon took on an emerald hue. So vivid and, as promised by the recipe, alive to the touch.
What do you mean it doesn't look like the lasagne sheets you get in a packet?
The brilliant thing about lasagne of course is that the layers hide a multitude of sins. The pasta "sheets" (more crazy paving) that I made might not have been pretty but once covered in bechamel sauce and ragu no one could know that they once resembled an unmade jigsaw.
For the meat and bechamel sauces I used two faithful recipes from an excellent cookbook come family history called Dear Francesca. Both recipes are beautifully simple and full of flavour. Layered with the green pasta and a combination of fresh mozzarella and parmesan they produced a particularly light and flavourful lasagne.
Making homemade pasta for a baked dish such as this did seem like a bit of a faff but the results proved worthy of the hassle and green dough still stuck under my fingernails. Homemade pasta seems so much lighter than its doughy shop-bought counterparts and is definitely worth a try. I think the spinach pasta would make a brilliant basis for a summer vegetable lasagne so I will definitely return to this recipe once more.