Green lasagna with wild boar ragout
Egg pasta with spinach
Parmigiano Reggiano cheese
Salt and pepper to taste
Nutmeg to taste
Roll out the pasta and cut into large rectangles then lightly cook in lots of salty water, allow to cool and leave to dry on a tea towel. In the meantime, prepare the béchamel in a saucepan; add the Wild Boar Ragout. Season with a grating of nutmeg and a pinch of salt. Now place some of the rectangles of pasta on the bottom of an oven dish and spread over the ragout and béchamel sauce and the grated Parmesan cheese. Cover with some other pasta rectangles and add another layer of the filling, continuing to build up the lasagne so it has 5 layers. Finish off with a sprinkling of grated Parmesan. Bake the lasagne in the oven at 180°C for around 45 minutes.