Sunday Lasagna

Yesterday I made a pan of lasagna bolognese following the recipe in Hazan. Between making the ragu and the green pasta, that's an all-day cooking experience, but it's well worth it.

As a side we had sauteed broccoli rabe (found at the market on Saturday). The bitterness of the rabe contrasted beautifully with the richness of the lasagna

Some notes:

1. The pasta recipes in Hazan don't call for enough flour. I know that there's variability in eggs and the like, but being off by a factor of around 2 is just not right. She claims that you get one pound of pasta from 1.5 cups flour and 2 large eggs. Those must be dry, heavy eggs. [Edit, 2 March 2009: Something must have gone wrong, following the Hazan recipe for standard pasta works just fine.]
   
2. I find plain bechamel to be overly boring, so I added a bit of white pepper and nutmeg to it.
3. Note to my future self: those sheets of pasta get bigger when you cook them, not smaller. So keep that in mind when sizing them.