Lasagne Verdi alla Bolognese
A classic Bolognese bake made of delicate spinach egg pasta sheets layered with slow-cooked meat ragù, velvety béchamel sauce, and grated Parmigiano Reggiano.
- Prep
- 60 min
- Cook
- 150 min
- Total
- 210 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 680 kcal
Equipment
- •Heavy-based saucepan
- •Whisk
- •Large rectangular baking dish
- •Slotted spoon
- •Clean tea towels
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 38 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 680 kcal
Instructions
- 1
Sauté the minced pancetta in a heavy pot over medium heat until the fat renders.
- 2
Add the soffritto (diced onion, carrot, celery) and cook until soft and sweet.
- 3
Add the minced beef and pork, stirring until the meat loses its raw pink colour.
- 4
Pour in the white wine and let it bubble until the alcohol evaporates.
- 5
Stir in the passata and 100 ml of milk, then cover and simmer on low for two hours.
- 6
Melt butter in a saucepan, whisk in flour for one minute, then slowly whisk in the remaining milk.
- 7
Cook the béchamel until smoothly thickened, seasoning with salt and a pinch of grated nutmeg.
- 8
Blanch fresh green pasta sheets in boiling salted water for thirty seconds, then lay flat on clean tea towels.
- 9
Smear a thin film of béchamel and ragù over the base of your baking dish.
- 10
Layer green pasta sheets, ragù, béchamel, and Parmigiano Reggiano, repeating to create five or six layers.
- 11
Top the final pasta layer with béchamel, a few dots of ragù, and remaining cheese.
- 12
Bake at 180°C for thirty minutes until bubbling, then rest for fifteen minutes before slicing.
Chef's tips
Simmer the ragù very gently so the meat turns tender rather than tough. Keep your béchamel loose and silky because the pasta sheets absorb sauce while baking.
Ingredient substitutions
- fresh spinach lasagne sheets → store-bought dried spinach lasagne sheets, pre-boiled until pliable
- pancetta → unsmoked back bacon finely minced
Storage
Cover and refrigerate leftovers for up to three days, or freeze cooked portions for up to two months.
Reheating
Reheat single slices in an oven preheated to 160°C covered with foil until piping hot throughout.
Common mistakes to avoid
- •Making the béchamel too thick, which results in a dry, heavy bake.
- •Slicing the lasagne straight from the oven before the layers have had time to settle.
Serving suggestions
Cooked Lasagne Verdi alla Bolognese?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Emilia-Romagna
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
