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Lasagne Verdi al Forno
Lasagne Verdi al Forno
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Prep Time:
60 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Indulge in authentic Italian lasagna made with fresh spinach pasta, rich meat ragu, creamy bechamel, ricotta, and Parmesan.
Ingredients:
  • 5 ounces spinach - rinsed, stemmed, and dried
  • 0.625 cup semolina flour
  • 1 teaspoon salt
  • 1.5 cups all-purpose flour
  • 2 tablespoons butter
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • 2 slices bacon, diced
  • 3.5 ounces lean ground pork
  • 3.5 ounces lean ground beef
  • 3.5 ounces minced ham
  • 1 cup beef stock
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 3.5 ounces chicken livers, trimmed and chopped
  • 2 tablespoons all-purpose flour
  • 2 cups warm milk
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 1 pint ricotta cheese
  • 1.6666666269302 cups grated Parmesan cheese
  • 3 tablespoons butter
Instructions:
  • Prepare the spinach: Steam until bright green for about 2 minutes. Squeeze out excess moisture, then blend into a paste. In a food processor, mix spinach paste with semolina, eggs, and salt until smooth. Transfer to a bowl, add flour gradually until dough is smooth. Knead briefly, cover, and set aside.
  • Prepare the ragu: Melt butter in a large skillet over medium-high heat. Sauté carrot, celery, onion, and bacon until the onion turns translucent. Add pork, beef, and ham; cook until browned. Mix in beef stock, tomato paste, and oregano. Season with salt and pepper. Reduce heat, cover, and simmer for 20 minutes.
  • Prepare a smooth béchamel while the ragu simmers by melting butter and flour in a saucepan over medium-low heat. Mix into a roux, then let it sit for a minute before gradually whisking in warm milk. Simmer for 10 minutes, stirring continuously until it thickens. Season with salt and nutmeg before removing from heat.
  • Prepare an ice bath. Boil lightly salted water in a large pot. Divide pasta dough into 3 portions on a floured surface and roll out thinly. Boil each pasta sheet for 3 minutes, then dip in ice water, drain, and dry on a clean cloth.
  • Add chicken livers to the fragrant, bubbling ragu. Allow them to cook for a minute before gracefully removing from the heat and setting them aside.
  • Start by preheating your oven to a toasty 400 degrees F (200 degrees C), then generously grease a 9x13-inch baking dish.
  • Create layers of deliciousness: Start with a pasta sheet at the bottom of the baking dish. Add a third of the ragu, a quarter of the béchamel, a third of the ricotta, and a quarter of the Parmesan. Repeat twice. Finish by layering the remaining béchamel and Parmesan, and dot with butter for extra richness.
  • Bake until the top turns a beautiful golden brown in the preheated oven, approximately 30 minutes.

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