Lasagne Verdi alla Bolognese

Name: Lasagne Verdi alla Bolognese
Cuisine: Italian
Ingredients: Pepper; ¾ teaspoon salt; 1 pound lasagne verdi (see recipe for pasta verde, or use store-bought green lasagne of high quality); 1 stalk celery, chopped; 4 ounces chicken livers, chopped; ½ cup fresh tomato sauce; ¾ cup white wine; 4 tablespoons flour; 1½ cups stock or water; 8 ounces ground lean pork; 2 ounces (½ stick) butter; 2 pinches of freshly grated nutmeg; 8 ounces ground veal; 12 ounces lean ground beef; 2 tablespoons butter; 1 large carrot, finely grated; Salt; Large piece, at least 10 ounces, parmigiano for grating; 2 cups milk, at room temperature; 1 onion, chopped

Preparation info

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This is one of the glories of Italian cuisine. After tasting Bologna’s green lasagne it was difficult for me to even consider lasagne from elsewhere in Italy or America. Of course, there are many fine lasagne (this word is the plural of lasagna), but the following recipe is clearly my favorite. Its preparation is painstaking, but I think you will agree that the effort is worth it.

Ingredients

Europe
Italy
Bologna
Emilia-Romagna
Pasta
Mediterranean

Ingredients

Method