Woven Lasagna with Prosciutto and Fresh Spinach Sauce

Name: Woven Lasagna with Prosciutto and Fresh Spinach Sauce
Cook time: 8 h 40 min
Total time: 8 h 40 min
Cuisine: American
Ingredients: 2 1/2 cups 00 flour (such as Antimo Caputo Chef’s Flour Soft Wheat Flour Tipo “00”) or all-purpose flour (about 11 1/2 ounces), plus more for dusting; 2 large eggs; 3 large egg yolks; 1 to 2 tablespoons water; 1 tablespoon extra-virgin olive oil, plus more for greasing pans; Fine sea salt, for salting water; 6 ounces Parmigiano-Reggiano cheese, broken into large chunks (about 1 1/2 cups); 1 pound high-quality whole-milk ricotta cheese (such as Galbani) (about 2 cups); 6 ounces thinly sliced prosciutto, finely chopped (about 1 1/4 cups); 2 tablespoons heavy cream; 2 teaspoons finely chopped fresh rosemary; Fine sea salt, to taste; 5 ounces fresh baby spinach (about 5 cups); 1/2 cup water, plus more; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon fine sea salt, plus more for salting water; 2 tablespoons extra-virgin olive oil