Lasagne Verdi al Forno

May 09, 2023May 9, 20230 2
Delicious Lasagne Verdi al Forno recipe for dinner tonight
in Pasta

Prep

45 min

Cook

1 hour 25 min

Ready In

2 hours 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

PASTA
5 ounces spinach - rinsed , stemmed , and dried
2 eggs
5/8 cup semolina flour
1 teaspoon salt
1 1/2 cups all-purpose flour
RAGU
2 tablespoons butter
2 slices bacon , diced
1 carrot , diced
1 stalk celery , diced
1 onion , diced
3 1/2 ounces lean ground pork
3 1/2 ounces lean ground beef
3 1/2 ounces minced ham
2 tablespoons tomato paste
1 teaspoon dried oregano
1 cup beef stock
salt and pepper to taste
3 1/2 ounces chicken livers , trimmed and chopped
BECHAMEL
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups warm milk
1 pinch salt
1 pinch ground nutmeg
CHEESE
1 2/3 cups grated Parmesan cheese
1 pint ricotta cheese
3 tablespoons butter

Nutrision Information

Servings Per Recipe
8-10
Calories
469
Sugar
4g
Fat
21g
Lasagne Verdi al Forno is a classic Italian dish that originated in the Emilia-Romagna region, also known as the gastronomic capital of Italy. It is a popular dish in Italian-American cuisine, where it has become a staple of many family gatherings and holiday feasts. The dish is made with pasta sheets made using spinach, a flavorful ragu made with ground beef, pork, ham, and chicken livers, a creamy béchamel sauce, and topped with tangy Parmesan cheese and ricotta cheese. It is baked to perfection in the oven until golden brown and bubbly. Lasagne Verdi al Forno is a great choice for a weekend dinner with family and friends and is sure to be a hit at any gathering.

Instructions

1.To make the pasta, steam the spinach for a few minutes, then let it cool and drain the excess liquid.
2.Add spinach to a food processor and blend it well.
3.In a large bowl, combine the spinach puree, eggs, semolina flour, all-purpose flour, and salt. Knead the mixture and let it rest for 30 minutes in a sealed plastic bag.
4.Use a rolling pin to flatten the pasta dough to 2mm thickness.
5.Cut the dough into 12 lasagna sheets.
6.Preheat the oven to 375°F.
7.For the ragu, melt the butter in a pan, then sauté the bacon, onion, carrot and celery until they soften.
8.Add the ground pork, beef and minced ham and cook until browned.
9.Add the tomato paste, oregano, and beef stock and cook for 10 minutes.
10.Add salt and pepper to taste, then stir in the chopped chicken livers.
11.For the béchamel, melt butter in a pan, then add flour and whisk until lightly browned. Gradually add the warm milk and stir constantly until the sauce thickens. Add salt and nutmeg to taste.
12.In a large baking dish, spread a layer of ragu, layer lasagna sheets over the ragu, then spread a layer of béchamel over the lasagna sheets. Repeat the layers two more times, then top with grated Parmesan cheese, ricotta cheese and butter.
13.Bake for 25 minutes or until golden brown.
14.Let cool for 5 minutes before slicing and serving.

PROS

Lasagne Verdi al Forno is a rich and creamy Italian pasta dish that is sure to please everyone at the table.

The pasta is made with spinach, which adds important vitamins and minerals to your diet.

The dish can be made ahead and reheated easily.

CONS

Lasagne Verdi al Forno is a heavy and filling dish, which can be high in calories and fat.

The preparation of the dish can be time-consuming.

HEALTH & BENEFITS

The spinach in this dish is a good source of vitamins A, C, and K, as well as minerals like iron, calcium, and magnesium.
It can help lower blood pressure, improve bone health, and boost the immune system.

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