Build thin, even layers rather than thick pockets of sauce. The ragù should be moist but not watery, and the béchamel should spread easily. Blanch and dry the pasta sheets before layering; a short rest after baking helps the portions hold together.
Lasagne verdi alla bolognese
Prep 45 min · Cook 3 hr · Rest 15 min · Serves 8 · Difficulty Medium
Method
Finely chop the pancetta, onion, carrot and celery. Warm the oil in the casserole, add the pancetta and cook gently for 5 minutes. Add the vegetables and soften for about 10 minutes without browning them.Finely chop the pancetta, onion, carrot and celery. Warm the oil in the casserole, add the pancetta and cook gently for 5 minutes. Add the vegetables and soften for about 10 minutes without browning them.
Add the beef and cook over medium-high heat for about 10 minutes, breaking it up, until the meat has lost its raw color and the liquid has evaporated. Add the wine and let it evaporate.Add the beef and cook over medium-high heat for about 10 minutes, breaking it up, until the meat has lost its raw color and the liquid has evaporated. Add the wine and let it evaporate.
Stir in the passata, tomato concentrate and 300 ml hot water. Cover partly and simmer very gently for about 2 hours, stirring occasionally and adding a little hot water if the sauce catches. Add 150 ml milk halfway through and let it reduce. Season with salt and pepper; the finished ragù should be thick and spoonable.Stir in the passata, tomato concentrate and 1¼ cups hot water. Cover partly and simmer very gently for about 2 hours, stirring occasionally and adding a little hot water if the sauce catches. Add ⅔ cup milk halfway through and let it reduce. Season with salt and pepper; the finished ragù should be thick and spoonable.
Meanwhile, wash the spinach and wilt it in a covered pan with the water clinging to its leaves. Cool, squeeze very firmly and weigh out 150 g. Chop this portion as finely as possible.Meanwhile, wash the spinach and wilt it in a covered pan with the water clinging to its leaves. Cool, squeeze very firmly and weigh out 5½ oz. Chop this portion as finely as possible.
Mix 400 g flour with the eggs and chopped spinach. Knead for about 10 minutes until smooth and firm; cover and rest for 30 minutes while the ragù continues cooking.Mix 14 oz flour with the eggs and chopped spinach. Knead for about 10 minutes until smooth and firm; cover and rest for 30 minutes while the ragù continues cooking.
For the béchamel, melt 80 g butter in a saucepan, stir in 80 g flour and cook for 2 minutes without coloring. Whisk in 1 liter milk gradually. Simmer gently for 8–10 minutes, stirring, until smooth and spreadable. Add salt and a small grating of nutmeg.For the béchamel, melt 2¾ oz butter in a saucepan, stir in 2¾ oz flour and cook for 2 minutes without coloring. Whisk in 4¼ cups milk gradually. Simmer gently for 8–10 minutes, stirring, until smooth and spreadable. Add salt and a small grating of nutmeg.
Roll the dough in batches into thin sheets, about 1 mm thick, using the remaining 20 g flour only as needed for dusting. Cut rectangles that will fit the baking dish. Keep unused dough covered.Roll the dough in batches into thin sheets, about 1 mm thick, using the remaining ¾ oz flour only as needed for dusting. Cut rectangles that will fit the baking dish. Keep unused dough covered.
Bring 4 liters of salted water to a boil and prepare a bowl with 2 liters cold water. Blanch one or two sheets at a time until they rise, about 30–60 seconds. Lift into the cold water briefly, then spread flat on clean towels without overlapping.Bring 17 cups of salted water to a boil and prepare a bowl with 8½ cups cold water. Blanch one or two sheets at a time until they rise, about 30–60 seconds. Lift into the cold water briefly, then spread flat on clean towels without overlapping.
Heat the oven to 180°C conventional. Grease the dish with 10 g butter. Spread a little ragù over the bottom, cover with pasta, then add thin layers of béchamel, ragù and grated Parmigiano.Heat the oven to 350°F conventional. Grease the dish with ¼ oz butter. Spread a little ragù over the bottom, cover with pasta, then add thin layers of béchamel, ragù and grated Parmigiano.
Continue until you have about 5–6 pasta layers, trimming sheets to fit without thick overlaps. Finish with béchamel, ragù, the remaining cheese and the final 10 g butter in small pieces.Continue until you have about 5–6 pasta layers, trimming sheets to fit without thick overlaps. Finish with béchamel, ragù, the remaining cheese and the final ¼ oz butter in small pieces.
Bake for 35–40 minutes, until the edges are bubbling and the top has golden patches. If it browns too quickly, cover loosely with foil.Bake for 35–40 minutes, until the edges are bubbling and the top has golden patches. If it browns too quickly, cover loosely with foil.
Rest for 15 minutes before cutting into eight portions.Rest for 15 minutes before cutting into eight portions.
