Green Lasagna Bolognese Style, typical of the Emilia-Romagna cuisine where egg pasta is enriched with spinach, turning it green.
Then the classic Bolognese ragù and béchamel sauce, topped with lots of grated Parmigiano Reggiano for a sensational dish perfect for a family Sunday and beyond.
Whenever we make Green Lasagna Bolognese Style, we prepare 2 or 3 trays so we can double the recipe and freeze them, ready for when time is short.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Stove, Electric Oven
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All Seasons
Ingredients for Green Lasagna Bolognese Style
- 21.2 oz all-purpose flour
- 5.3 oz spinach, cooked, boiled
- 3 eggs (medium)
- 3 egg yolks
- 2.2 lbs ground beef
- 7.1 oz fresh pancetta
- 21.2 oz tomato pulp
- 1 carrot
- 1 onion (small)
- 1 stalk celery
- 2 pinches salt
- Half glass red wine
- 1 qt milk
- 3.5 oz butter
- 2.6 oz all-purpose flour
- 2 pinches salt
- as needed nutmeg
- 4.2 oz Parmigiano Reggiano DOP (grated)
Preparation of Green Lasagna Bolognese Style
To prepare Green Lasagna Bolognese Style, first make the ragù, follow my recipe.
You can also make it the day before, we usually prepare a lot and divide it into freezer containers, keeping it ready.
Focus on the egg pasta, cook the fresh spinach by either boiling it or wilting it in a pan until tender.
Blend them and set aside for a moment.
Arrange the flour in a mound, make a well in the center and pour in the spinach, eggs, and yolks, starting to incorporate the flour towards the center.
When all the flour has been incorporated, knead the dough with your hands until it’s smooth and compact without lumps.
Divide the dough into pieces and let it rest for at least 20 minutes.
Meanwhile, prepare the béchamel by melting the butter in a saucepan, add the flour and stir to incorporate.
Add the milk and cook the béchamel, stirring with a wooden spoon to avoid sticking to the bottom.
Salt and season with nutmeg.
Take the dough, flatten one ball at a time with the rolling pin, then use the pasta machine to obtain the sheets.
Roll out the dough gradually from the widest to the thinnest setting, leaving it about half a millimeter thick, and remember if the sheet gets too long, you can cut it in half.
If you wish, you can cook the sheets in plenty of lightly salted water for a few moments and let them dry on a clean towel.
We make the Green Lasagna Bolognese Style without boiling it and it turns out perfect.
Cut each sheet of egg pasta to fit the size of the baking dish you want to use, smear the dish with a little béchamel, and lay the first sheet.
Then add plenty of ragù, béchamel, and a little Parmigiano, another sheet, ragù, béchamel, and a little Parmigiano.
The real Bolognese Lasagna should have 5 layers, and with these quantities, you should manage it perfectly if you use a 10 x 14-inch rectangular dish.
For the last layer, you can mix the remaining ragù and béchamel and sprinkle with the remaining cheese to create a nice crust on the surface.
Bake the Green Lasagna Bolognese Style in the middle rack of a preheated oven at 356°F for at least 30 minutes.
Remove from the oven and let it rest a few minutes before serving.
How to Store Green Lasagna Bolognese Style
You can store them in the fridge in an airtight container for up to 3 days.
You can also freeze them in portions.
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