Lasagne Verdi al Forno

Lasagna

Lasagne Verdi al Forno

Lasagne Verdi al Forno
  • PREP TIME
    1 hrs
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    2 hrs 10 mins
  • SERVING
    8 People
  • VIEWS
    157

Embark on a culinary journey to Emilia-Romagna with this vibrant Lasagne Verdi! Layers of homemade spinach pasta, rich ragu, creamy béchamel, and fluffy ricotta create a symphony of flavors that will transport you to the heart of Italy. A labor of love, perfect for impressing guests or indulging in a truly special meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    187 mg
  • Fiber
    2 g
  • Protein
    32 g
  • Saturated Fat
    17 g
  • Sodium
    1044 mg
  • Sugar
    6 g
  • Fat
    33 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Make the spinach pasta: Steam the spinach until bright green (2 minutes). Squeeze out excess moisture, then blend into a paste. Combine with semolina, eggs, and salt. Gradually add flour until a smooth dough forms. Knead briefly, cover, and let rest. (30 minutes)

02

Step

Prepare the ragu: Melt butter in a large skillet over medium-high heat. Sauté carrot, celery, onion, and bacon until softened. Add pork, beef, and ham; brown evenly. Stir in beef stock, tomato paste, and oregano. Season with salt and pepper. Reduce heat, cover, and simmer until thickened. (20 minutes)

03

Step

Create the béchamel: In a saucepan, melt butter over medium-low heat. Whisk in flour to form a roux. Gradually whisk in warm milk, ensuring no lumps form. Simmer, stirring constantly, until thickened. Season with salt and nutmeg. (10 minutes)

04

Step

Cook the pasta: Prepare an ice bath. Roll out pasta dough into thin sheets. Cook each sheet in boiling salted water until al dente (3 minutes). Immediately plunge into ice water to stop cooking. Drain and dry.

05

Step

Finish the ragu: Stir in chicken livers and cook until just done. Remove from heat. (1 minute)

06

Step

Preheat the oven to 400°F (200°C). Grease a 9x13 inch baking dish.

07

Step

Assemble the lasagna: Layer pasta, ragu, béchamel, ricotta, and Parmesan in the prepared dish. Repeat layers, ending with béchamel and Parmesan. Dot with butter.

08

Step

Bake until golden brown and bubbly. (30 minutes)

For an even richer flavor, use homemade beef stock in the ragu.
Don't overcook the pasta sheets; they will continue to cook in the oven.
Allow the lasagna to rest for at least 15 minutes after baking before slicing and serving.

Dagmar Nienow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 52 Ratings)
Total Reviews: (7)

  • Lance Rippin

    Jun 13, 2025

    This is the best lasagna I've ever had. Thank you for sharing this recipe!

  • Hudson Leannon

    Apr 15, 2025

    The béchamel sauce is so smooth and creamy. It really elevates the dish.

  • Jovany Nienow

    Nov 28, 2024

    The spinach pasta is a game-changer. So much better than using regular lasagna noodles.

  • Abel Kozey

    Oct 4, 2024

    This recipe is amazing! A bit of work, but the results are incredible. My guests were so impressed.

  • Torey Kunze

    Sep 21, 2024

    I made this for a special occasion, and it was a huge hit. Will definitely make it again!

  • Neva Hudson

    Apr 6, 2024

    I added a pinch of red pepper flakes to the ragu for a little extra heat. Delicious!

  • Markus Stoltenbergbogan

    Jan 9, 2024

    I made this vegetarian by using a mushroom ragu, and it was still absolutely delicious!

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