Lasagna Verde, or Green Lasagna, is a delightful variation of the classic Italian dish, featuring layers of spinach-infused pasta, rich béchamel sauce, and savory meat ragù. This recipe brings a vibrant twist to traditional lasagna, offering a flavorful and visually appealing meal.
Ingredients:
For the Spinach Pasta Dough:
🍃 10 ounces fresh spinach leaves
🥚 2 large eggs
🍞 2 cups all-purpose flour
🧂 1/2 teaspoon salt
For the Meat Ragù:
🥩 1 pound ground beef
🥩 1/2 pound ground pork
🧅 1 large onion, finely chopped
🥕 1 carrot, finely chopped
🥒 1 celery stalk, finely chopped
🧄 2 cloves garlic, minced
🍅 1 can (28 ounces) crushed tomatoes
🍷 1/2 cup dry white wine
🌿 2 tablespoons tomato paste
🌿 1 teaspoon dried oregano
🌿 1 teaspoon dried basil
🧂 Salt and freshly ground black pepper, to taste
🥄 2 tablespoons olive oil
For the Béchamel Sauce:
🧈 4 tablespoons unsalted butter
🍞 1/4 cup all-purpose flour
🥛 4 cups whole milk, warmed
🧂 1/4 teaspoon ground nutmeg
🧂 Salt and freshly ground black pepper, to taste
For Assembly:
🧀 2 cups grated Parmesan cheese
🧀 2 cups shredded mozzarella cheese
🌿 Fresh basil leaves, for garnish
Equipment:
• Large pot
• Skillet
• Mixing bowls
• Pasta machine or rolling pin
• 9x13-inch baking dish
• Whisk
• Measuring cups and spoons
• Knife and cutting board
Preparation Time:
• Active: 1 hour 30 minutes
• Cooking: 1 hour 30 minutes
• Total: 3 hours
Approximate Nutrition per Serving (1 piece):
• Calories: 600
• Protein: 35g
• Carbohydrates: 45g
• Fat: 30g
• Fiber: 5g
Instructions:
1. Prepare the Spinach Pasta Dough:
o Blanch the spinach leaves in boiling water for 1-2 minutes until wilted. Drain and immediately transfer to an ice bath to cool. Squeeze out excess water and finely chop.
o In a mixing bowl, combine the chopped spinach, eggs, flour, and salt. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
2. Make the Meat Ragù:
o Heat olive oil in a skillet over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Sauté until vegetables are softened, about 5 minutes.
o Add the ground beef and pork, cooking until browned. Stir in the tomato paste, crushed tomatoes, white wine, dried oregano, and dried basil. Season with salt and pepper. Simmer uncovered for 45 minutes, stirring occasionally, until the sauce thickens.
3. Prepare the Béchamel Sauce:
o In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux.
o Gradually add the warmed milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 10 minutes. Season with ground nutmeg, salt, and pepper.
4. Roll Out the Pasta:
o Divide the rested dough into four portions. Using a pasta machine or rolling pin, roll each portion into thin sheets. Cut into rectangles to fit your baking dish.
o Bring a large pot of salted water to a boil. Cook the pasta sheets for 1-2 minutes, then transfer to a bowl of cold water to stop cooking. Lay the sheets on a clean towel to dry.
5. Assemble the Lasagna:
o Preheat the oven to 375°F (190°C).
o In a 9x13-inch baking dish, spread a thin layer of béchamel sauce. Place a layer of pasta sheets on top. Spread a portion of the meat ragù over the pasta, followed by béchamel sauce, grated Parmesan, and shredded mozzarella. Repeat layers, ending with béchamel and cheeses on top.
6. Bake:
o Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
7. Serve:
o Let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Cooking and Serving Tips:
• Make-Ahead: Prepare the meat ragù and béchamel sauce a day in advance to save time.
• Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.
• Variations: For a vegetarian version, replace the meat ragù with a mushroom or vegetable filling.