Liberation Day – Festa della Liberazione Lasagna Verde

One of the signature dishes that is less well-known abroad is “green” lasagna, which features freshly-made spinach noodles, joined by a classic béchamel and a traditional Bolognese meat sauce.

Liberation Day – Festa della Liberazione Lasagna Verde

One of the signature dishes that is less well-known abroad is “green” lasagna, which features freshly-made spinach noodles, joined by a classic béchamel and a traditional Bolognese meat sauce.

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Prep Time 1 hr

Cook Time 40 mins

Total Time 1 hr 40 mins

Course Main Course

Cuisine Italian

Servings 8

Equipment

• Large saucepan
• large pot
• Alternately, use a pasta maker.
• baking pan

Ingredients

  

• 2 1/4 cups water (divided: 2 cups and 1/4 cup)
• 4 1/2 cups all-purpose flour (divided: 3 1/2 and 1 cup)
• 2 2 eggs
• 1/3 cup cooked spinach, squeezed dry and chopped fine
• 4 tbsp olive oil (2 tbsp. + 2 tbsp.)
• 1/2 cup pancetta, minced
• 1/3 cup onion, diced fine
• 2 tbsp celery, diced fine
• 2 tbsp carrot, diced fine
• 1 1/2 lbs ground beef
• 1/4 cup dry white wine
• 4 tbsp tomato paste
• 8 tbsp unsalted butter (divided: 6 tbsp. and 2 tbsp.)
• 4 cups hot milk (simmered but not boiled)
• Salt and pepper
• Fresh nutmeg
• 1 cup grated Parmesan cheese (divided into thirds

Instructions

 

• Start with the pasta. Combine 3 1/2 cup flour, 1/4 cup water, 2 tbsp. of the olive oil, both eggs, and the chopped spinach to form a rough dough.
• Knead the dough in the bowl until smooth and then let rest in the fridge for half an hour to firm up.
• Heat the remaining 2 tbsp. oil in a large saucepan over medium heat.
• Add pancetta and cook until brown.
• Add onion, celery, carrots, and cook 5-8 minutes until soft.
• Add beef, along with a pinch each of salt, pepper, and nutmeg. Cook until beef is no longer pink
• Add wine and cook until it has evaporated. Whisk in tomato paste and 2 cups water (You might omit water and substitute 1 cup milk if you prefer a consistency more like Bolognese when it served as a pasta sauce, instead of in lasagna.)
• Bring the liquid to a boil, then reduce to a simmer and cook uncovered for 30 minutes.
• While the meat sauce cooks, bring a large pot of water to a boil.
• As water heats up, remove the pasta from the fridge and turn it out on a lightly floured surface. Divide into three sections, rolling out each into 1/8-inch thick sheets. (Alternately, use a pasta maker.)
• Cut the sheets of pasta into wide rectangular ribbons that fit your baking pan. Gather scraps and re-roll to yield additional ribbons.
• Let the pasta rest while you start the béchamel. Melt 6 tbsp. of butter in a saucepan over medium heat.
• Whisk in remaining cup of flour and cook 3-4 minutes until lightly golden.
• Whisk in hot milk in a slow stream until smooth, finishing with a dash each of salt and nutmeg.
• Barely simmer the béchamel on low for 10 minutes, stirring occasionally.
• Drop the lasagna ribbons into the boiling water and cook for one minute before draining and rinsing them.
• Preheat oven to 350 degrees, and butter a baking dish.
• When the sauces are finished and the pasta ready, layer 1/3 of the pasta on the bottom of the dish. Top with 1/3 of the bechamel, 1/3 of the Bolognese, and 1/3 of the parmesan. Repeat twice more. Dot the top with the remaining 2 tbsp. butter.
• Bake 40 minutes, till the liquids are bubbling hot
• Remove from oven and let rest 10 minutes before serving.