Green lasagna Bolognese is considered the most traditional and authentic recipe among those that have been handed down over the years. Lasagne, tagliatelle and tortellini are the most celebrated dishes worldwide from the Bologna region and this particular green fresh egg pasta is made using spinach.
Green lasagna pasta recipe
9 oz flour, 4 oz spinach, 1 egg, 2 tbsp Extra Virgin Olive Oil, a pinch of salt
Wash the spinach, drain and place it in a steamer. Fill a pot with water in half, then add salt and bring it to the boil. Finally, insert the steamer with the spinach and cover it by letting it steam for about ten minutes. Finally, let the spinach cool and then chop it very finely with a knife.
Place the flour on wooden board and add spinach, egg, oil and a pinch of salt. Knead until you get a smooth and firm dough. Let it rest for about half an hour covered with film, at room temperature.
Finally, roll out the dough into a thin sheet (by hand with a rolling pin or pasta machine) then cut it into rectangles of about 15×10 cm.
Now we can make lasagne alla bolognese!
Lasagne alla Bolognese, the Original Recipe
Ingredients for 4 servings
Time 1 hour
1 lb 6 oz béchamel sauce, 1 lb 6 oz ragù, 1 lb fresh lasagna sheets, Parmigiano Reggiano Pdo, butter, salt
Bring abundant salted water to the boil and cook the lasagna sheets for 30 seconds, then drain and place in a bowl of cold water. Dry on a clean dishcloth. Lightly butter a casserole dish and spread a spoonful of béchamel sauce and one of ragù on the bottom. Place a layer of lasagna on top overlapping them a little and letting them hang over the edges.
On top of the pasta, layer the ragù, béchamel sauce, Parmigiano Reggiano cheese and lasagna sheets.
Continue alternating the ingredients – ragù, béchamel sauce, Parmigiano Reggiano cheese and lasagna sheets – until there is no more left. Fold up the excess pasta to cover the filling and finish with a layer of béchamel sauce, a handful of parmesan cheese and small spoonfuls of ragù. Place in the oven at 170 °C for approx. 20-25’ until golden. Take out and serve after 5-10’.
