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Lasagna Verde alla Bolognese

(Serves 12)
Lasagna Verde alla Bolognese
Lasagna Verde alla Bolognese

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 (Spinach Pasta):
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
2 tablespoons butter to dot on top


To make the 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.

To make the Lasagna Verdi:
Combine all ingredients and knead until smooth. Roll out with a pasta machine or on a lightly floured surface to 1/8-inch thickness.
Cut into 6-inch squares.  Re-rolling scraps to get additional squares.

To make the 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.

To assemble and bake the lasagna:
Preheat oven to 350 degrees F.  Butter a 9 x 13-inch baking dish.

Arrange a layer of pasta in dish.  Spread 1/3 each of B├ęchamel 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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Lasagna Verde alla Bolognese combines layers of fresh spinach pasta with the creamy texture of bechamel, and the rich, meaty flavor of Bolognese sauce. This classic Italian recipe from Emilia-Romagna does takes some time to make but the result is an extraordinary lasagna that is sure to impress your guests.  You can use dried spinach lasagna pasta (cooked) in place of the fresh but making it with fresh pasta makes it so much better.
This carrier is designed to fit most 9" x 13" baking dishes and keeps food hot or cold for hours!
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Parmigiano Reggiano Stravecchio is aged a full 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals.