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Make the Perfect Bolognese Green Lasagna at Home

Make the Perfect Bolognese Green Lasagna at Home

Master homemade spinach pasta sheets, rich Bolognese sauce, velvety béchamel, and layered baked lasagna with this easy step-by-step green lasagna recipe.
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Prep Time 1 hour
Cook Time 5 hours
Resting Time 30 minutes
Total Time 6 hours 30 minutes
Course First course
Cuisine Italiana
Servings 9 servings

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.