Ingredients
1¼lb/550g pasta verde or 1lb/450g dried green lasagne
salt
olive oil
1.5kg/3.5lb fresh spinach
1 egg, lightly beaten (for the spinach balls)
2 tbsp dried breadcrumbs
150g/5oz fresh grated parmesan cheese
nutmeg
freshly ground black pepper
2 eggs, lightly beaten (for coating the aubergines and courgettes)
2 large aubergines, cut lengthwise into 5mm/¼in slices
100g/4oz white flour
2 large courgettes, cut lengthwise into 5mm/¼inch slices
300g/11oz fresh oyster mushrooms or shiitake mushrooms, slices
1 clove garlic, peeled and chopped
1 tbsp chopped parsley
double quantity sugo di pomodoro - tomato sauce
300g/11oz fontina cheese, cut into chunks
7 eggs, lightly beaten (for assembling the lasagne)
Method
1. Preheat the oven to 375F/190C/gas5.
2. To make lasagne: roll out the pasta dough (if using fresh) on a lightly floured surface to make a single sheet3mm/1/8in thick. Cut into rectangles about 10x20cm/4x8in in size.
3. Cook the fresh or dried pasta, adding the pieces one by one to boiling water to which you have added salt and 1 tbsp of oil, to prevent the pasta sticking. Allow 5 minutes cooking time for fresh pasta, 8-10 minutes for dried. Carefully remove the pasta and pat dry on clean tea towels.
4. To make the spinach balls: cook the spinach in a little water until tender, drain well and chop finely. Mix the spinach in a little water until tender, drain well and chop finely. Mix the spinach with 1 tbsp beaten egg, the dried breadcrumbs and 25g/1oz of the parmesan cheese. Add nutmeg, salt and pepper to taste. Using your hands to shape the spinach mixture into walnut-sized balls.
5. Heat enough oil to deep fry the spinach balls, until lightly browned on all sides. Remove with a slotted spoon and set aside on paper towels.
6. To prepare the aubergines: put half of the other 2 beaten eggs in a dish. Dip the aubergine slices into the flour and then into beaten egg. Heat enough oil to deep fry the aubergine, until golden. Remove with a slotted spoon and set aside on paper towels.
7. Prepare the courgettes in the same way as the aubergines, dipping them into flour and beaten egg, then deep frying them. Set aside on paper towels.
8. To prepare the mushrooms: heat 1 tbsp oil in a separate frying pan, add the mushroom slices and fry briefly. Stir in the garlic and parsley with salt and pepper to taste.
9. To assemble the lasagne: put 3-4 tbsp tomato sauce on the bottom of a large baking dish. Cover with a layer of pasta. Next add a layer each of the mushrooms, the courgettes, aubergine and spinach balls. Add some of the fontina cheese. Now add 3-4 tbsp tomato sauce, 3-4 tbsp of the beaten eggs and a generous sprinkle of the remaining parmesan cheese.
10. Starting with a layer of pasta repeat the sequence of layers until the ingredients are all used, finishing with a layer of vegetables.
11. Bake for 20 minutes. Cut into portions and serve.
