Lasagne Verdi al Forno

Lasagne Verdi al Forno

44

"A recipe from my home in Emilia-Romagna, Italy; this lasagna made with spinach pasta cannot be beat. It's excellent if you want to impress some guests, or even yourself. It may be a bit time consuming, but it's well worth the TLC you put into it."
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Ingredients

1 h 30 m servings 599 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. For the pasta dough: Steam the spinach in a steamer or over boiling water until bright green, 2 minutes. Squeeze to remove excess moisture and process in a food processor to make a paste. Combine spinach with eggs, semolina, and salt and process until smooth. Stir in enough of the flour to make a smooth dough. Knead briefly, cover and set aside.
  2. For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes.
  3. For the bechamel: While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
  4. To cook pasta: Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into three portions. Roll each portion out to a thin sheet. Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth.
  5. To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside.
  6. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
  7. To assemble lasagna: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining bechamel and parmesan and dot with butter.
  8. Bake in preheated oven 30 minutes, until top is golden brown.

Reviews

44
  1. 50 Ratings

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Most helpful positive review

D*MN! is all I and my family can say! I took this to a big family get together and it was voted unanimously (By northern italians) the BEST lasagne they ever had. We are talking raised in north...

Most helpful critical review

This was pretty good, but I'm not a fan of bacon or ham so I left it out. The veggies were overpowered by the cheese, so I might add more next time. And I wouldn't add any salt next time either,...

D*MN! is all I and my family can say! I took this to a big family get together and it was voted unanimously (By northern italians) the BEST lasagne they ever had. We are talking raised in north...

The best lasagne I have ever had. I am never going back to the American version. The bechemel sauce really is key to this dish. One thing for new cooks making bechemel sauce, make sure you use w...

Alrighty, I found the pasta easy to make if you use your food processor. A good marble or teflon rolling pin makes rolling the pasta a breeze. No real need for a pasta machine here. You can al...

We tried this once with regular lasagna noodles and were most impressed with the sauce. We made the mistake of making too many layers though. The second time, we made the spinach pasta ourselv...

This so goooood! I've made it several times, exactly as written and its been perfect every time. I usually make it for a friend that hates pasta but loves 'noodles'. He loves this because the pa...

This was pretty good, but I'm not a fan of bacon or ham so I left it out. The veggies were overpowered by the cheese, so I might add more next time. And I wouldn't add any salt next time either,...

This lasagne is divine. It's beautiful to look at, the fresh pasta melts in your mouth, the ragu is substantial without being overpowering, and did I mention the bechamel? The overall effect i...

Fantastic recipe, although, not for someone in a hurry. I made an alternate version of this same recipe by leaving out the chicken livers and substituting ground turkey and turkey ham. Although ...

Excellent recipe - so nice to see it done properly. I always infuse the milk for my bechamel with bay leaves though. Traditionally, bay is an essential flavour.