Green Lasagna with Bolognese Ragu

I can provide you with a classic recipe for Green Lasagna with Bolognese Ragu.

Ingredients

• 250 g of green egg lasagna (prepared with spinach or purchased ready-made)
• 400 g of Bolognese ragù (made with minced beef and tomato)
• 400 g of béchamel sauce
• 100 g of grated Parmigiano
• Salt and pepper to taste
• Nutmeg to taste

Preparation

1. If you are using fresh lasagna, there is no need to pre-cook it; otherwise, follow the instructions on the package for pre-cooking.
2. Prepare the Bolognese ragù by slowly cooking the minced meat with the tomato purée or peeled tomatoes, and finely chopped onion, carrot, and celery. Let it cook for at least two hours so the ragù becomes thick and rich in flavor.
3. Prepare the béchamel by melting butter in a saucepan, add the flour, mixing until smooth, then slowly pour in the hot milk while continuing to stir until the sauce thickens. Add salt, pepper, and a pinch of nutmeg.
4. In a baking dish, spread a layer of béchamel, then lay the lasagna sheets, cover with a layer of ragù, and sprinkle with grated Parmigiano.
5. Repeat the layers until all the ingredients are used, ending with béchamel and Parmigiano.
6. Cook in a preheated oven at 180 °C (356 °F) for about 30 minutes or until the surface becomes golden and crispy.

Curiosity

Green Lasagna alla Bolognese is a typical dish of Emilia-Romagna. According to tradition, the vegetable used to color the pasta is chard, but spinach is often used for convenience. Béchamel, along with the ragù, creates a creamy and rich contrast that makes this dish so beloved and comforting.

I hope you enjoy cooking this classic of Italian cuisine! Bon appetit!