Lasagna Verde alla Bolognese
(Serves 12)
Bolognese Sauce:
2 tablespoons olive oil
1/2 cup minced pancetta
1/3 cup minced onion
2 tablespoons minced celery
2 tablespoons minced carrot
1-1/2 pounds ground beef
Salt and pepper
Pinch nutmeg
1/4 cup dry white wine
4 tablespoons tomato paste
2-1/2 cups water
Lasagna Verdi:
3-1/2 cups all purpose flour
1/4 cup water
2 tablespoons olive oil
2 eggs
1/3 cup chopped spinach, cooked and squeezed dry
Bechamel Sauce:
6 tablespoons unsalted butter
1 cup all-purpose flour
4 cups milk, heated to a simmer
Pinch of salt
Pinch of nutmeg
1 cup grated Parmesan cheese
For Bolognese Sauce:
Heat oil in a large saucepan over medium heat.
Add pancetta and cook until browned.
Add onion, celery, carrots and continue cooking about 5 minutes.
Add beef, salt, pepper, and nutmeg. Cook until meat loses its pink color.
Add wine and cook until all the wine has evaporated. Blend in tomato paste.
Add water and bring to a boil.
Reduce to a simmer and cook uncovered for 30 minutes. Remove from heat.
For Lasagna Verdi:
Combine all ingredients and knead until smooth.
Roll out on a lightly floured surface to 1/8-inch thinkness.
Cut into 6-inch squares. Rerolling scraps to get additional squares.
For Bechamel Sauce:
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 3-4 minutes until lightly golden.
Slowly whisk in hot milk, blending until smooth.
Add salt and nutmeg. Reduce heat to low and cook 10 minutes.
Remove from heat.
Cook lasagna squares in salted boiling water for 1 minute.
Drain and rinse. Lay on dish towels.
Preheat oven to 350 degrees F.
Butter a 9x13-inch baking dish.
Arrange a layer of pasta in dish.
Spread 1/3 each of béchamel sauce, Bolognese sauce and Parmesan on top.
Repeat layers 2 more times. Dot top with butter.
Bake until hot and bubbly, about 40 minutes.
Remove from oven and allow to stand 10 minutes before serving.
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