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Lasagne Verdi alla Bolognese
Lasagne Verdi alla Bolognese
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Prep Time:
30 minutes
Cook Time:
200 minutes
Total Time:
240 minutes
"Delicious homemade spinach lasagne with layers of flavorful meat and vegetable ragu, topped with a creamy bechamel sauce."
Ingredients:
  • 1 (3 ounce) package pancetta, minced
  • 0.5 cup diced carrot
  • 0.5 cup diced celery
  • 0.5 cup diced yellow onion
  • 1 tablespoon olive oil
  • 7 ounces ground beef
  • 6 ounces ground pork
  • 0.5 cup dry red wine
  • 1.5 cups plain tomato sauce
  • 2 cups vegetable broth, or more as needed
  • 0.25 cup water
  • 0.5 (8 ounce) package frozen spinach
  • 0.5 (16 ounce) package gluten-free all-purpose baking flour
  • 2 medium eggs, at room temperature
  • salt to taste
  • 0.5 cup whole milk
  • 0.33333334326744 cup unsalted butter
  • 0.33333334326744 cup gluten-free all-purpose baking flour
  • 2 cups whole milk
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon salt
  • 1 cup finely grated Parmigiano-Reggiano cheese
Instructions:
  • In a large stockpot, crisp up pancetta over medium-high heat until fat is rendered, for 1 to 2 minutes. Introduce carrot, celery, onion, and oil. Sauté until veggies are softened and onion turns translucent, for about 5 minutes. Add beef and pork. Continue cooking, breaking the meat into small crumbles, until everything is nicely browned, for 5 to 7 minutes.
  • Pour the wine into the stockpot and bring it to a lively boil. Mix in the tomato sauce and pour in 1 cup of broth. Lower the heat and partially cover the pot to release steam. Let the sauce simmer gently for 1 hour, stirring from time to time.
  • Add an additional cup of broth to the sauce. Simmer until thickened, which should take 1 to 1 1/2 hours. Only add more broth if needed; the ragu should coat the spoon without dripping off.
  • Once the sauce has simmered for 1 1/2 hours, begin cooking the pasta. In a small saucepan, bring water and salt to a boil. Add spinach, cover, and cook until it reboils. Gently stir and cook until spinach is heated through. Remove from heat, keep covered, and allow to cool.
  • Place the spinach in a mesh strainer set over a bowl and use a fork to press out excess water; remember to save the liquid. Blend the spinach in a blender until silky smooth.
  • In a bowl, sift flour. Create a well in the center and add eggs, spinach, and approximately 1 tablespoon of reserved liquid. Combine by hand or with a stand mixer dough hook, adding more liquid as necessary. Knead until a smooth ball forms. Cover with plastic wrap and let it rest at room temperature for 30 minutes.
  • Sample the ragu for seasoning and make any necessary salt adjustments. Take the mixture off the heat and pour in the milk, stirring thoroughly before setting it aside to cool.
  • Divide the pasta dough into 4 equal sections. Roll each section into 1/16-inch thick sheets using a pasta machine or rolling pin dusted with flour. Place the sheets on clean dish towels to dry for 20 minutes.
  • In a saucepan over medium heat, gently melt the butter without allowing it to brown. Add flour and whisk continuously until golden. Gradually pour in 1/2 cup of milk while whisking. Repeat with the remaining milk. Let it simmer until the bechamel sauce thickens, around 10 minutes. Finally, season it with nutmeg and salt to taste.
  • Preheat your oven to 350°F (175°C).
  • Coat the bottom of a 9x13-inch baking dish with a thin layer of ragu sauce. Place a layer of pasta on top. Spoon some sauce and bechamel over the pasta. Sprinkle some grated Parmigiano-Reggiano on top. Add another layer of pasta. Repeat the process with more sauce, bechamel, and cheese. Continue layering until you reach the top, ending with a layer of pasta, bechamel, and cheese.
  • Place the dish in the preheated oven until the sauce bubbles and the cheese on top turns golden brown, which should take around 25 to 30 minutes. Allow the lasagne to sit for 10 to 15 minutes at room temperature before cutting into it.

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