Woven Lasagna with Prosciutto and Fresh Spinach Sauce
Weaving the pasta sheets in this lasagna allows the outer pieces to bubble and crisp in the oven around the creamy, rustic prosciutto-ricotta filling. Don’t skip the fresh pasta sheets; their length and texture are key to weaving together this show-stopping dish.To ensure that the pasta dough yields two long, even sheets, this recipe makes a bit of extra dough to allow for generous trimming. Reroll the scraps and cut into enough fresh noodles for a light meal for two. The lasagna needs to set up in the refrigerator for at least six hours and up to a day; the assembled lasagna may be frozen and thawed in the fridge before slicing and roasting. The spinach may be blanched in the pasta water and the spinach sauce may be made up to a day ahead. Once the lasagna has chilled, it takes mere minutes to heat and serve this stunning, cover-worthy recipe, making it ideal for a dinner party. For a version without prosciutto, see Note.
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.