This Saveur recipe is absolutely perfect with countless decades, if not centuries, of refinement no doubt. I wouldn't change a thing. Honestly.

For the home pasta making, we substituted a smaller amount of on hand greens for the spinach specified. Next time I will make sure we've got the proper ingredient so the pasta will be bright green all over like in the magazine.

The ragu was painless and can be made ahead of time. Make extra for freezer pasta sauce! We made everything in one day and I was so hungry I forgot to take a picture of the final result. Delicious.

For my Mario Batali cast iron pan 1.5 the amount of ragu, bechamel and pasta on the second to last thinness is enough to make a tall lasagna about 3/4 from the top. Doubling all of the components is just fine, since extra pasta and ragu can be frozen for creative leftover dishes. To get the greenest pasta, use large bunches of spinach chopped very fine. Cooking pasta for lasagna must be brief, just to firm them up in boiling water. The ground beef needs to be treated extremely tenderly or it will toughen. It is also better to use plum tomato puree; but a to-volume measurement of blended and strained diced or whole tomato may also suffice. I find a red wine rather than a white, provides a certain richness, and include 3/4 the amount of chicken livers chopped very very fine.