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Green Lasagna is a classic Italian dish that we first discovered on a trip to Bologna, Italy. Bologna is in the Emilia Romagna region of Italy where Parmigiano-Reggiano cheese is produced. It is also the place where Bolognese sauce originated.
These two ingredients are paired up in this recipe with a classic bechamel sauce and fresh green lasagna noodles. The pasta itself is green from adding spinach to the pasta dough. The spinach pasta adds a vibrant green color to the lasagna,
The thick meaty Ragù alla Bolognese Sauce is designed to go with broad noodles such as tagliatelle or lasagna that stand up to the dense flavorful sauce.
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If you don’t have a specialty shop with fresh pasta, don’t worry – you can use dried lasagna noodles that are cooked al dente and still get good results.
Make sure you use a nice thick bolognese ragù sauce and authentic Parmigiano-Reggiano for best results. Any Italian cook will let you that it’s all about starting with quality ingredients and letting their flavors shine through.
Here are some additional Italian-inspired recipes you might enjoy:
Add the flour and stir until a smooth paste is formed
Slowly add the milk and bring the mixture to a slow boil
Continue to stir until the sauce is very thick (about 8 - 10 minutes)
Add the nutmeg and salt and pepper to taste
Prepare the Lasagna
Coat a 9" X 13" (23cm X 33 cm) baking dish with the olive oil.
Add a small layer of Bolognese sauce to the bottom of the pan.
Add a layer of noodles. Cover with Bolognese sauce, top with bechamel then sprinkle with Parmesan. Finish with a layer of mozzarella and then begin again with a layer of noodles.
The last layer should be noodles covered with bechamel and parmesan.
Bake in a preheated oven at 375 F degrees (190 C) for approximately 30 minutes. The sauce should be bubbling and the edges of the dish should be browned.
Remove and allow the lasagna to set for 10 minutes before serving.
Grate or finely chop the carrot and celery (celeriac), onion and garlic. Heat the olive oil in a large saucepan over medium heat, add the vegetables, and sauté gently until softened. Make sure the garlic doesn’t burn or it will become bitter.
Add the minced beef and the salt and sauté until browned at medium to high heat. Then add the red wine and allow the alcohol to evaporate (about 3 minutes).
Add the tomato paste and tomatoes. Add only enough of the chopped tomatoes so the sauce does not become too runny. Allow the sauce to simmer gently for about 15 minutes over medium to low heat.
Finally season the sauce with pepper, basil and other herbs, and balance the taste if necessary with more salt, a pinch of sugar or a drop of balsamic vinegar.
