Woven Lasagna with Prosciutto and Fresh Spinach Sauce
Dough can be chilled overnight before rolling. Let stand at room temperature 1 hour before rolling. Lasagna can be assembled up to 24 hours in advance. The spinach sauce can be made up to 1 day in advance and reheated, adding a splash of water to thin if needed. To freeze, follow steps 1 through 8 as directed. Run a small offset spatula around edges of the lasagna to loosen from pan. Unmold lasagna, wrap tightly in plastic wrap, and cover with aluminum foil. Freeze lasagna up to 3 weeks. To thaw, transfer lasagna to the fridge for 24 hours. Unwrap and proceed with step 9, disregarding unmolding instructions.
Prosciutto may be substituted with 1 cup of mushroom duxelles. To make duxelles, finely chop 1 lb. fresh mushrooms and saute in ¼ cup butter, stirring often, until mushrooms are cooked and all their liquid has evaporated, about 10 minutes. Season generously with salt and pepper, and let cool before adding to filling.
Cool-climate Friulian red.