andrejthechef
ItalyPastaDinner

Lasagne Verdi alla Bolognese

Bologna's own lasagne: spinach pasta sheets layered with slow-cooked ragù and béchamel, no ricotta, no mozzarella. Just three things done well.

prep
40 min
cook
2 h 30 min
total
3 h 10 min
serves
8
level
hard
Baked lasagne verdi alla bolognese with layers of green spinach pasta, meat ragù and béchamel

Lasagne verdi is Bologna's version, and it is simpler than the Americanized kind: green spinach pasta sheets, ragù alla bolognese, béchamel and Parmigiano, baked until the top browns in spots. No ricotta, no mozzarella, no layers of herbs. It is a ragù delivery system, and the pasta is the only thing doing anything unusual.

Making the ragù the day before pays off twice: it tastes better rested, and assembly turns into twenty minutes of layering before the oven does the rest.

Lasagne verdi is one of the twenty most famous Italian foods.

method

  1. Make the ragù: soften the pancetta and soffritto vegetables in a little oil over medium heat, 8 minutes. Add the beef and brown, breaking it up.

  2. Pour in the milk and let it bubble away almost completely; this keeps the meat tender.

  3. Add the wine and let that reduce too, then stir in the passata and enough stock to just cover.

  4. Simmer uncovered, very gently, for 2 to 2.5 hours, topping up with stock if it dries out, until thick and deeply flavored. Season to taste.

  5. Make the béchamel: melt the butter, whisk in the flour and cook a minute, then whisk in the milk gradually over medium heat until it thickens to a pourable white sauce. Season with salt and nutmeg.

  6. Heat the oven to 180°C (350°F).

  7. Layer in a baking dish: a little ragù and béchamel on the base, a sheet of pasta, more ragù, more béchamel, a scattering of Parmigiano. Repeat for 5 to 6 layers, finishing with béchamel and a generous layer of Parmigiano.

  8. Bake for 35 to 40 minutes until bubbling and browned in spots. Rest 10 minutes before cutting.

chef's tips

  • Reduce the milk and wine fully at each stage; it is what keeps bolognese from tasting like tomato soup.
  • The ragù improves overnight in the fridge, so make it a day ahead if you can.
  • No ricotta and no mozzarella: béchamel is the only white layer in the Bolognese original.