• 10 quarts (9 litres) salted water
• 1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
•  1 recipe Bechamel Sauce (recipe follows)#2
• 1 recipe Country Style Ragu (recipe follows)#3
• 1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

#1 Spinach Egg Pasta (Pasta Verde)

• 2 jumbo eggs (2 ounces/60g or more)
• 10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
• 3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

• 4 tablespoons (2 ounces/60g) unsalted butter
• 4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
• 2&2/3 cups (approx 570ml) milk
• Salt and freshly ground pepper to taste
• Freshly grated nutmeg to taste

• olive oil
• one big onion
• one garlic
  
• 1kg different vegetables
• salt, pepper
• 500ml milk
• 300ml red wine