You can never have too many layers in your lasagna! You’ll need: 750 g Fresh spinach, minus stems 60 g Basil, minus stems 75 g Butter, unsalted 75 g All-purpose flour 675 g Milk, whole 675 g Cream 10 g Garlic, cloves 20 g Fennel seeds 10 g Kosher salt 4 g Chile flakes 75 g Olive oil 800 g Tomatoes, canned 680 g Mozzarella, grated or ground 220 g Parmesan, grated or ground Using our Fresh Sheet Pasta recipe, make your fresh pasta dough and ideally refrigerate overnight. Quarter the dough, preserv

We think of lasagna as being quintessentially Italian, but its origins are from ancient Greek "laganon," or flat sheets of dough sliced into strips. Panna Cooking's version is super modern, with fresh pesto subbing in for the typical red sauce: http://bit.ly/lasagna_verde | HISTORY