📝 About This Recipe
Transport your kitchen to the heart of Emilia-Romagna with this authentic Lasagna Verde, featuring vibrant spinach-infused pasta sheets layered with a velvety Béchamel and a rich, slow-simmered white ragù. Unlike the heavy tomato-based versions, this 'Lasagna alla Bolognese' celebrates the delicate balance of nutmeg-scented creaminess and savory depth. It is a sophisticated, show-stopping centerpiece that offers a melt-in-your-mouth texture and a stunning visual contrast of green and gold.
🥗 Ingredients
The Spinach Pasta
- 1 pound Fresh Spinach Lasagna Sheets (no-boil or fresh from the deli; look for the green variety)
The White Ragù (Meat Filling)
- 1 pound Ground Veal or Beef (high-quality lean grind)
- 1/2 pound Ground Pork
- 4 ounces Pancetta (finely diced)
- 1 medium Yellow Onion (finely minced)
- 1 large Carrot (peeled and finely minced)
- 1 stalk Celery (finely minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio)
- 1 cup Chicken Stock (low sodium)
The Béchamel Sauce
- 6 tablespoons Unsalted Butter
- 1/2 cup All-Purpose Flour
- 4 cups Whole Milk (warmed slightly)
- 1/4 teaspoon Nutmeg (freshly grated is best)
- to taste Kosher Salt and White Pepper
Assembly and Finish
- 1.5 cups Parmigiano-Reggiano (freshly grated)
- 8 ounces Fresh Mozzarella (shredded or torn)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, sauté the diced pancetta over medium heat until the fat renders and it becomes crispy.
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2
Add the minced onion, carrot, and celery (the soffritto) to the pot. Cook for 8-10 minutes until soft and translucent, but not browned.
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3
Increase heat to medium-high and add the ground veal and pork. Break the meat apart with a wooden spoon and cook until browned and the liquid has evaporated.
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4
Deglaze the pan with the white wine, scraping up any browned bits. Once the wine has reduced by half, add the chicken stock. Lower heat and simmer gently for 30 minutes until the liquid is mostly absorbed but the meat remains moist.
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5
While the meat simmers, make the Béchamel. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste (do not let it brown).
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6
Gradually whisk in the warm milk, a little at a time, to ensure no lumps form. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
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7
Remove Béchamel from heat. Stir in the salt, white pepper, and nutmeg. Cover with plastic wrap touching the surface to prevent a skin from forming.
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8
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
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9
Spread a thin layer of Béchamel on the bottom of the dish. Place a layer of spinach lasagna sheets on top, overlapping slightly if necessary.
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10
Layer 1/4 of the meat ragù, followed by a drizzle of Béchamel and a generous sprinkle of Parmigiano-Reggiano. Repeat this layering process (pasta, meat, Béchamel, cheese) until all ingredients are used, usually 4-5 layers.
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11
For the final top layer, cover the pasta sheets completely with the remaining Béchamel, the mozzarella, and a final dusting of Parmigiano-Reggiano.
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12
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is bubbly and golden brown.
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13
Let the lasagna rest for at least 15 minutes before slicing. This is crucial for the layers to set so you get clean, beautiful slices.
💡 Chef's Tips
Always grate your Parmigiano-Reggiano fresh from the block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. If using no-boil noodles, ensure they are completely covered by sauce to prevent hard, crunchy edges. For an even richer flavor, substitute half of the chicken stock in the ragù with whole milk. If the top isn't browning enough, turn on the broiler for the last 2-3 minutes of cooking, but watch it like a hawk to prevent burning. Make the ragù a day in advance; the flavors deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Pair with a crisp, acidic Italian white wine like a Gavi di Gavi or a light-bodied Sangiovese. Serve alongside a simple arugula salad with a lemon-olive oil vinaigrette to cut through the richness. Warm, crusty ciabatta bread is perfect for mopping up any extra Béchamel sauce. For dessert, a light lemon sorbet provides a refreshing finish to this decadent meal.