La lasagna verde alla bolognese es el plato de celebracion por excelencia en Emilia-Romagna, donde la tradicion dicta que las laminas de pasta se tinen de verde con espinacas para distinguirla de la lasagna comun. En Bolonia se prepara exclusivamente para ocasiones especiales como Navidad, Pascua y cumpleanos, y cada familia considera la suya la mejor. La combinacion de ragu lento, bechamel suave y pasta al huevo verde es un monumento a la paciente cocina emiliana.
Italian
Green Lasagna
Bolognese green lasagna with spinach pasta, ragu and bechamel in perfect layers.
- Italy
- MAIN COURSES
- High protein
- medium-high
- lactosa
- gluten
45 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 24 g
- Fiber 2.5 g
- Carbohydrates 42 g
- Fat 28 g
- Sodium 620 mg
Story behind the dish
Preparation
Lasagna Verde is a preparation from Italy with high difficulty. Set aside about 95 minutes in total (45 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 12 sheets of fresh green lasagna with spinach.
- Have ready: 500 g of prepared ragu bolonese.
- Have ready: 800 ml of homemade béchamel.
- Have ready: 100 g of grated parmesan.
- Have ready: 60 g of butter for the bechamel.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the bechamel by melting the butter
Prepare the bechamel by melting the butter, adding the flour and cooking for 2 minutes, then adding the hot milk little by little while stirring until you obtain a smooth sauce without lumps.
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Season the bechamel with salt
Season the bechamel with salt, pepper and grated nutmeg. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Grease a deep oven dish with butter and begin to…
Grease a deep baking dish with butter and begin to assemble the layers: bechamel on the base, sheet of green pasta, ragu, bechamel, parmesan. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Repeat the layers until the font is complete
Repeat the layers until the dish is complete, ending with a generous layer of bechamel covered with grated parmesan.
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Bake at 180 degrees for 40-45 minutes until the surface…
Bake at 180 degrees for 40-45 minutes until the surface is golden and bubbly. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Let it rest for 15 minutes out of the oven before cutting so that…
Let rest for 15 minutes out of the oven before cutting so the layers can set. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Serve with a fresh green salad on the side.
Serve with a fresh green salad on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version with mushroom and walnut ragu.
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