Lasagne verdi alla modenese

Name: Lasagne verdi alla modenese (Baked green lasagne)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: thick béchamel sauce, flavoured with onion and nutmeg; 2 tbsp fresh thyme leaves; 2 tbsp flat-leaf parsley, chopped; 2 tbsp tomato purée (paste) diluted in 4 tbsp water; 2 tbsp olive oil; 1 small carrot, finely chopped; 1 small celery stalk, finely chopped; homemade spinach lasagne made with 350 g/12 oz Italian 00 flour, 3 eggs and 175 g spinach; 1 garlic clove, finely chopped; 100–150 ml/3½–5½ fl oz/about ½ cup whole milk, heated; salt and freshly ground black pepper; 1 onion, finely chopped; 100 g/3½ oz chestnut (cremini) mushrooms, chopped; 50 g/1¾ oz/4 tbsp unsalted butter; 200 g/7 oz lean minced (ground) pork; 200 g/7 oz lean minced (ground) beef; 100 g/3½ oz unsmoked pancetta, cubed; 3 tbsp dried white breadcrumbs; 200 ml/7 fl oz/generous ¾ cup red wine; 100 g/3½ oz Parmesan cheese, grated

Baked green lasagne

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is the traditional variation made in Modena of the classic baked lasagne, the great speciality of Emilia-Romagna. It is usually made with spinach pasta, but plain egg pasta or even dried egg lasagne can be used instead. However, I advise you to spare the time to make your own pasta. The final result is undoubtedly worth the trouble. If you use the dried lasagne that do not need precooking (which I do not recommend), you will have to make the ragù more liquid and bake the dish for 1

Ingredients

Europe
Italy
Modena
Main course
Pasta
Mediterranean

Ingredients

Method