Make the Perfect Bolognese Green Lasagna at Home (VIDEO)
Master spinach pasta sheets, rich Bolognese sauce, velvety béchamel, and layered baked lasagna with this easy step-by-step green lasagna recipe.
Have you ever been intrigued by the process of crafting the exquisite green lasagnas, rich in savory ragu and velvety bechamel sauce, that grace the tables of Bolognese families during festive occasions? Look no further! This step-by-step guide will show you how to create the perfect Green Bolognese Lasagna right in your own kitchen. You’ll learn the secrets to crafting a rich, flavorful Bolognese sauce, a creamy béchamel, and even homemade green pasta sheets. With just a few simple tools and ingredients, you’ll be layering your way to lasagna perfection in no time. Get ready to transform your dining room into a cozy Italian restaurant as you master this classic dish. Let’s dive in and start cooking!
History and Origin of Lasagna Bolognese
Lasagna Bolognese, a beloved Italian dish, hails from the region of Emilia-Romagna, specifically the city of Bologna. This hearty and flavorful dish is a testament to the region’s rich culinary traditions, combining layers of pasta with a robust meat sauce, creamy béchamel, and Parmesan cheese.
Lasagna, whose name derives from the Latin ‘laganum’ (flabby/soft), is a typical dish whose origins date back to the Greco-Roman era. Of the old lasagnas, only the name and shape remain, as there were once very different variants from the current one. There are documents, as Isidore of Seville (6th/7th century) reminds us in his work Etymologiae, that speak of pasta first boiled and then fried and interspersed with various meat pies or baked with layers of ground meats.
Lasagna is not just a typical Emilian dish but was also known in Rome and Naples, albeit with different recipes. It was the Romans who first created them, as Marco Gavio Apicio reported in some of his documents, and it seems that Cicero was fond of them, although the recipe was completely different from the modern one. However, the origin of lasagna seems to be more Neapolitan than Emilian.
It is during the Middle Ages that we begin to find detailed recipe books in which lasagna begins to take its modern form. Its spread during this period made it so famous that numerous poets of the time praised it; Jacopone da Todi in Umbria, Cecco Angiolieri in Tuscany, and Fra Salimbene da Parma. In Emilia, with the advent of egg pasta during the Renaissance period, the recipe was personalized using egg pasta instead of simple wheat flour pasta.
The codification of the original recipe seems to be due to some Bolognese restaurateurs who, at the beginning of the 20th century, deposited the recipe. It seems strange that Artusi, in his “Science in the Kitchen and the Art of Eating Well” of 1891, had forgotten such a widespread recipe in Emilia.
In 2003, the Italian Academy of Cuisine deposited the recipe for green lasagne alla Bolognese with the Chamber of Commerce in Bologna. The original recipe for lasagne alla Bolognese requires that the egg pasta be green. To obtain this color, finely ground spinach is added to the regular egg pasta dough during preparation.
Lasagna Bolognese has become an iconic Italian dish, celebrated for its comforting and rich flavors. It exemplifies the culinary philosophy of Bologna, where food is crafted with love, patience, and a deep respect for tradition. Today, it remains a staple in Italian households and restaurants worldwide, symbolizing the warmth and hospitality of Italian cuisine.
For this Recipe I have a Video Tutorial for You:
Cook a Flavorful Bolognese Sauce
To create an authentic Green Bolognese Lasagna, you’ll need to master the art of making a rich, flavorful Bolognese sauce. Here are the traditional ingredients that will elevate your sauce from good to extraordinary:
- 1 liter of fresh whole milk (4 cups plus 3 tbsp)
- 100 g celery (3½ oz)
- 100 g carrots (3½ oz)
- 60 g white or yellow onion (2 oz)
- 300 g pancetta or bacon (10½ oz)
- 600 g ground beef (1 lb 5¼ oz)
- 1 glass of dry white wine
- 250 g tomato sauce (1 cup plus 1 tbsp)
- 250 ml vegetable broth (1 cup plus 1 tbsp)
- Salt and pepper to taste
To prepare the Bolognese sauce, follow my recipe for authentic Bolognese Ragù.
Crafting the Perfect Béchamel Sauce for Lasagna
The ingredients for a delicious bachamel sauce are:
- 700 ml whole milk (2¾ cups plus 3 tbsp)
- 70 g butter (½ stick plus 1 tbsp)
- 70 g all-purpose flour or flour 00 (½ cup plus 1 tbsp)
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated black pepper (optional)
- 1 teaspoon salt
To make the bechamel, follow my recipe for the Bechamel sauce.
Choosing the Right Pasta Sheets for Your Green Bolognese Lasagna
The foundation of your Green Bolognese Lasagna lies in selecting the perfect pasta sheets. You have three main options to consider, each with its own advantages.
Store-Bought Fresh Pasta
For a quick and convenient option, head to your local supermarket’s refrigerated section. Fresh pasta sheets are ready to use straight from the package. You’ll save time on preparation, as these sheets cook directly in the oven while your lasagna bakes.
Dried Pasta Sheets
If you prefer shelf-stable ingredients, dried pasta sheets are an excellent choice. You’ll need to boil these before assembling your Green Bolognese Lasagna, following the package instructions carefully. This extra step, although it requires a little more time to prepare, it allows you to control the pasta’s texture more precisely.
Homemade Green Pasta Sheets
For the most authentic Green Bolognese Lasagna experience, try making your own pasta sheets.
- 500 g 00 type wheat flour (if you can’t find it, try using very fine white wheat flour or all-purpose flour) (4 cups plus 2 tbsp)
- 5 large eggs, fresh and at room temperature
- 250 g fresh spinach (8⅓ cups)
First, pour the spinach into a pan and add a small amount of water. Cover with a lid and let it cook until wilted, which should take around 5-6 minutes total. Next, drain the spinach and let it cool slightly before squeezing out any excess moisture. Transfer the spinach to a blender and puree until smooth, aiming for around 100g of spinach puree.
To prepare the homemade pasta sheet for lasagna, follow this tutorial, and to make green pasta, simply add 100 g of cooled spinach to the flour when you add the eggs, and mix everything well.
Cover the pasta dough with plastic wrap and let it rest for 30 minutes. Then roll out the dough following the tutorial instructions and cut rectangles for the lasagna.
If using the rectangles right away, assemble the lasagna without pre-boiling them. They will cook in the oven, but make sure to use plenty of ragù sauce and béchamel sauce so the pasta has enough moisture to cook through.
If planning to use the pasta sheets the next day, let them air dry for a bit first, then refrigerate until ready to assemble the lasagna. Before assembling, boil the rectangles in plenty of salted water, then lay them out on a kitchen towel to drain thoroughly.
Step-by-Step Guide to Assembling and Baking the Perfect Green Bolognese Lasagna
Ready to create your masterpiece? Follow these steps to assemble and bake a mouthwatering Green Bolognese Lasagna.
In these steps you will need:
- 250 g grated Parmesan cheese (2 1/2 cups)
- 1 baking dish of about 22x22cm (9×9 inch)
Layer Your Ingredients
Start by spreading a thin layer of Bolognese sauce on the bottom of your baking dish. This prevents the pasta from sticking. Next, add your first layer of green pasta sheets. Top with a generous helping of Bolognese sauce, followed by a layer of béchamel. Sprinkle Parmesan cheese over the top. Repeat these layers until you’ve used all your ingredients, ending with a final layer of Bolognese and béchamel mixed together. Crown your creation with a dusting of Parmesan.
Bake to Perfection
Cover your lasagna with aluminum foil and slide it into a preheated 180°C (356°F) static oven. Let it bake for 45 minutes, allowing the flavors to meld and the pasta to cook through. Then, remove the foil and move the dish to the topmost part of the oven. Crank up the heat to 200°C (392°F) and switch on the grill. Watch closely as your Green Bolognese Lasagna develops a golden-brown crust over the next 5 minutes.
Rest and Serve
Once your lasagna is beautifully browned, take it out of the oven. Let it rest for 10-15 minutes before serving. This allows the layers to set, making it easier to cut and serve. Your homemade Green Bolognese Lasagna is now ready to impress!
How to Store Authentic Green Bolognese Lasagna
It may happen that you don’t have time to bake your lasagna. In this case, cover the fresh lasagna with plastic wrap or aluminum foil, and store in the refrigerator for up to 24 hours before baking. You can also store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before baking, following the baking instructions.
If you need to store the cooked lasagna, first allow to cool to room temperature after baking, then cover the lasagna with plastic wrap or aluminum foil, and store in the refrigerator for up to 3-5 days. Reheat in oven before serving.
If you need to freeze it, once cooled, cut the lasagna into individual portions for easier reheating. Wrap each portion tightly in plastic wrap or aluminum foil, and store in the freezer for up to 2-3 months.
Reheat it directly from frozen or after thawing in the refrigerator, and reheat it in oven before serving.
Make the Perfect Bolognese Green Lasagna at Home
Equipment
- 1 baking dish of about 22x22cm (9×9 inch)
Ingredients
For Bolognese Sauce
- 1 liter of fresh whole milk
- 100 g celery
- 100 g carrots
- 60 g white or yellow onion
- 300 g pancetta
- 600 g ground beef
- 1 glass of dry white wine
- 250 g tomato sauce
- 250 ml vegetable broth
- Salt and pepper to taste
For Bechamel Sauce
- 700 ml whole milk
- 70 g butter
- 70 g all-purpose flour or flour 00
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated black pepper optional
- 1 teaspoon salt
For Lasagna Sheet
- 500 g 00 type wheat flour if you can’t find it, try using very fine white wheat flour or all-purpose flour
- 5 large eggs fresh and at room temperature
- 250 g fresh spinach
For Green Lasagna
- 250 g grated Parmesan cheese
Instructions
Make Bolognese Sauce (Read my tutorial for precise instructions)
- Sauté vegetables and bacon, add meat, wine, tomato sauce, and broth, and simmer for an hour over low heat.
- In the meantime, boil a liter of milk and set aside the cream that forms on the surface.
- Add 250 ml of milk to the sauce and cook until the milk is absorbed.
- Repeat the same with another 250 ml of milk and simmer for 1 hour.
- Taste and add salt and pepper to taste. In the end, add cream and cook for another 15 minutes.
- Your bolognese sauce is ready!
Make Béchamel sauce (Read my tutorial for precise instructions)
- Heat the milk without boiling it.
- Melt the butter in a saucepan over low heat, then add the sifted flour.
- Cook over low heat, stirring constantly, until the mixture is smooth and golden.
- Add milk little by little, stirring constantly and cooking until the béchamel is thick.
- Add salt, nutmeg, and black pepper (optional) and your homemade béchamel is ready!
Make Green Pasta Lasagna Sheets
- Pour the spinach into a pan and add a small amount of water. Cover with a lid and let it cook until wilted, which should take around 5-6 minutes total.
- Drain the spinach and let it cool slightly before squeezing out any excess moisture.
- Transfer the spinach to a blender and puree until smooth, aiming for around 100g of spinach puree.
- To prepare the homemade pasta sheet for lasagna, follow my tutorial, and to make green pasta, simply add 100 g of cooled spinach to the flour when you add the eggs, and mix everything well.
- Cover the pasta dough with plastic wrap and let it rest for 30 minutes. Then roll out the dough following the tutorial instructions and cut rectangles for the lasagna.
Assemble the Green Bolognese Lasagna
- Preheat your oven to 180°C (356°F) static mode.
- Spread a thin layer of Bolognese sauce on the bottom of your baking dish.
- Add your first layer of green pasta sheets. Top with a generous helping of Bolognese sauce, followed by a layer of béchamel. Sprinkle Parmesan cheese over the top.
- Repeat these layers until you’ve used all your ingredients, ending with a final layer of Bolognese and béchamel mixed together. Top with grated Parmesan cheese.
- Cover your lasagna with aluminum foil and bake for 45 minutes. Then, remove the foil and move the dish to the topmost part of the oven. Crank up the heat to 200°C (392°F) and switch on the grill. Bake for 5 minutes or until browned.
- Take it out of the oven and let it rest for 10–15 minutes before serving.
