Green Lasagna Bolognese
1 ¾ oz onion, sliced
1 ¾ oz carrot, chopped
1 ¾ oz celery, chopped
¼ cup extra virgin olive oil
4 oz beef meat, chopped
4 oz pork meat, chopped
½ cup dry red wine
2 ½ oz tomato paste
salt and pepper to taste
water to taste
⅝ lb all-purpose flour
5 oz spinach
3 ½ oz butter
7 oz grated Parmigiano Reggiano cheese
8 cups bechamel
To make this classic Italian recipe, you can purchase premade lasagna and ragù at your local grocery store, or you can prepare them yourself.
If you have decided to take on the challenge of making all of the ingredients by hand, continue reading. If instead, you have store-bought ingredients, scroll down to the bottom of the recipe to read how to assemble the lasagna.
Slice the onion and celery. Peel the carrots and slice them as well. In a large pot, melt the butter then add the sliced vegetables. Once golden, add the meat and brown for a couple of minutes. Add a cup of red wine and turn up the heat. Then add the tomato sauce, pepper and salt. Simmer the sauce over low heat, semi-covered, for about 2 hours. If necessary, you can add a couple tbsp of broth.
In the meantime, prepare the pasta adding boiled spinach that has been passed through a sieve to the dough. When the dough is ready, roll it out using a rolling pin so that it is 1/10th inch thick. Cut large squares or rectangles from the dough and let rest for about 30 minutes.
Then boil the pasta in salted water for a couple of minutes and then place on a damp dishtowel.
Once you have prepared the sauce and the pasta you can start assembling the dish, as if you had bought them pre-prepared.
Begin by making 4 cups of bechamel.
Line a high-sided baking dish with parchment paper, then spread a layer of sauce across the bottom of the dish. Arrange the lasagna on top to form a single layer, then cover with a layer of sauce. Then add a layer of béchamel and cover with grated cheese. Then start again with the lasagna. Repeat until you run out of pasta.
Finish with a layer of béchamel, then cover with grated cheese and butter shavings. Bake in a 350°F oven for about 30 minutes, or until the edges of the lasagna are golden.
Serve hot and enjoy!