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Home Flavours Traditional Recipes Pasta and rice dishes Lasagne verdi

Lasagne verdi

Difficulty: Medium

Ingredients: for the pasta: 300 gr. of flour, 3 eggs, 30 g of steamed spinach, drained and diced. For the sauce: 800 g of meat sauce (ragù), 150 g of grated parmigiano reggiano. For the béchamel: one liter of milk, 90 g of butter, 60 g of flour, salt, nutmeg. Serves 6.

Preparation: on a cutting board, arrange the flour in a circle and put the egg and spinach in the middle. Mix until the pasta is homogeneous and smooth. Let it sit for a half hour, then roll it out with a rolling pin until it is about 2-3 mm thick. Cut into rectangles about the same size as the pan you will use to cook the lasagna and cook them in salted boiling water with a spoonful of oil for a few minutes. Drain them and place them in cold water to stop the cooking, then place them out flat on a towel to dry. Prepare the béchamel with the ingredients listed above, and butter a baking pan. Put in a ladleful of béchamel, one of ragù and spread them out evenly, then place the first layer of pasta, then ragù, béchamel and quite a bit of parmesan; continue this process until you have made five layers, with ragù, béchamel and parmesan on top. Cook the lasagna for about 40 minutes at 180 degrees Celsius.

Suggested red wine Rosso dei Colli di Imola DOC or Sangiovese di Romagna DOC

Last modified Mar 30, 2017

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