Making the green lasagna noodles:

1) Clean, wash and then cook the spinach over high heat in large saucepan. Drain and squeeze them to extract as much liquid as possible. Chop finely.

2) Using a mixer, mix the semolina, flour, spinach, eggs, some oil and a pinch of salt. Gently press the mixture between your thumb and index finger to see if it forms a smooth blend; if not continue to mix until it does.

3) Put the dough on a floured-up flat surface and knead for 2 minutes until it becomes smooth paste. Wrap in plastic wrap or paper towel and let stand 1 hour (or at least 30 minutes).

Making the sauce:

4) Cut the pancetta, ham, onion, celery and carrot into small cubes. In a saucepan fry in butter all vegetables and meats. When meats are browned on all sides, add tomatoes, oregano and broth. Simmer twenty minutes over low heat, covered.

Prepare the bechamel sauce

5) Melt the butter in a saucepan. Add the flour and cook over low heat 2 minutes. Seperately heat up the milk then add to the roux we just did, whisking. Add salt, pepper and grated nutmeg. Simmer, uncovered 10 minutes to thicken it, stirring constantly.

Finishing the noodles

6) After the one hour resting time has passed, split the dough to be able to work more easily and stretch your dough into ribbons, using either a floured rolling-pin, or with a dough-rolling mill.

7) Bake these raw noodles 3 min. in boiling water. Cool and drain on a cloth.

Adding the chicken liver to the sauce, then finishing touches

8) Clean prepare, and chop the chicken livers, then add to sauce. Season with salt and pepper.

9) Grease up a large baking dish with a little butter on each sides. Alternate layers of pasta, stew, bechamel sauce and parmesan. Finish with a layer of bechamel; arrange a few broken-up knobs of butter on top. Bake in a preheated oven at 350 °F and bake 30 min.

Let stand 5 minutes before cutting and serving this italian Lasagne Verdi al Forno...