Tricolore Lasagna

For the pasta dough: Combine the flour, eggs, salt and olive oil and knead until smooth. Add a little more water or flour, as needed. Divide the dough into 3 portions and cover with plastic wrap.

For the yellow dough: Dissolve the saffron in 1 tbsp hot water then knead into 1 portion of dough. For the green dough: Knead the spinach powder into 1 portion of dough.

Lightly coat the dough with oil and let rest for 30 minutes.

Roll the dough out on a floured work surface or run through a pasta machine.

Divide each color of rolled dough into 4 portions (each about 30 cm long and 5 cm wide) (approximately 12 inches long and 2 inches wide). Arrange 3 different colors next to each other, overlapping each by around 2 mm (approximately 1/8 inch). Press a rolling pin over the seams or pass through a pasta machine. Let dry for 2-3 hours on a tea towel lightly dusted with flour.