Green Lasagna with Bolognese Ragù: A Traditional Italian Comfort Dish
Lasagna has always been a crowd-pleaser, and nothing quite beats the rich, comforting flavors of Green Lasagna with Bolognese Ragù. This classic Italian recipe combines the richness of a meat-based ragù with the creamy texture of homemade béchamel sauce, all layered between tender sheets of egg-based green lasagna noodles. With a dash of Parmigiano Reggiano and a careful baking process, this dish is sure to impress at any family gathering or special occasion. Let’s take you step by step through the process of creating this hearty and satisfying meal.
Ingredients
The following ingredients will yield 6 servings of Green Lasagna with Bolognese Ragù. Be sure to use the best quality ingredients for an authentic and flavorful result.
| Ingredient | Quantity |
|---|---|
| Green Lasagna Sheets (egg-based) | 21 sheets |
| Parmigiano Reggiano DOP | 250g |
| Ground Beef (Manzo) | 500g |
| Fresh Pancetta | 500g |
| Carrots (finely chopped) | 50g |
| Celery (finely chopped) | 50g |
| Onion (finely chopped) | 60g |
| White Wine | 200g |
| Tomato Passata | 250g |
| Water | 1L |
| Extra Virgin Olive Oil | 20g |
| Salt | to taste |
| Black Pepper | to taste |
| Whole Milk | 50g (for ragù) |
| Whole Milk | 1L (for béchamel) |
| All-Purpose Flour (00) | 80g |
| Butter | 100g |
| Ground Nutmeg | to taste |
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 540 kcal |
| Protein | 35g |
| Carbohydrates | 52g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 900mg |
| Calcium | 280mg |
(Note: Nutritional values are approximations and may vary depending on ingredient brands and portion sizes.)
Instructions
Follow these steps carefully to prepare a delicious Green Lasagna with Bolognese Ragù. With a little patience, you will create a rich and comforting dish that’s perfect for sharing.
Step 1: Preparing the Bolognese Ragù
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Heat the olive oil: Start by heating the olive oil in a large pan over medium heat. Once it’s warm, add the finely chopped carrots, celery, and onion. Let them sauté gently, stirring occasionally, for about 20 minutes. This will soften the vegetables and allow their flavors to develop.
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Cook the pancetta: Next, add the freshly chopped pancetta to the pan. Stir it in, and cook until the pancetta becomes crispy and releases its flavorful fat. This step will bring a lovely depth of flavor to the ragù.
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Add the ground beef: Add the ground beef to the pan with the pancetta and vegetable mixture. Break it up with a wooden spoon and let it brown. Cook until the meat is no longer pink, allowing it to absorb all the flavors from the vegetables and pancetta.
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Deglaze with white wine: Pour in the white wine and allow it to cook off, letting the alcohol evaporate while the wine adds richness to the ragù. Stir occasionally to ensure the bottom of the pan is free from any caramelized bits.
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Add the tomato passata and water: Stir in the tomato passata and water, mixing well. Bring the mixture to a simmer and let it cook for about 30 minutes. During this time, the ragù will thicken and develop a rich, savory flavor.
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Finish with milk: Towards the end of cooking, add the 50g of whole milk to the ragù. This will help mellow out the flavors and give the sauce a creamy texture. Let it simmer for another 5-10 minutes, ensuring the ragù is well combined and flavorful. Season with salt and black pepper to taste.
Step 2: Preparing the Béchamel Sauce
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Melt the butter: In a separate saucepan, melt the butter over medium heat. Once the butter has melted, add the flour. Use a whisk to mix the flour into the butter, creating a smooth paste. This paste is called a roux and is the base for your béchamel sauce.
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Cook the roux: Continue whisking the roux for a few minutes until it turns a light golden color. This step ensures the flour is properly cooked, which will give the sauce a smooth texture without any raw flour taste.
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Add the milk: Gradually pour in the whole milk, whisking continuously to prevent lumps from forming. Once all the milk is incorporated, continue whisking until the sauce thickens. It should have a creamy, smooth consistency.
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Season the sauce: Add a pinch of salt, a sprinkle of black pepper, and a dash of ground nutmeg to the sauce. Stir well and let the béchamel cook for about 5-6 minutes on low heat until it becomes thick and creamy. Remove it from the heat once it reaches the desired consistency.
Step 3: Assembling the Lasagna
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Prepare the baking dish: Choose a rectangular baking dish with dimensions of approximately 30 cm in length and 20 cm in width. Start by spreading a thin layer of béchamel sauce over the bottom of the dish to prevent the lasagna from sticking.
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Layer the lasagna sheets: Place the first layer of green lasagna sheets over the béchamel sauce. Arrange the sheets evenly so they cover the bottom of the dish. Don’t worry if they overlap a little; the layers will bake together beautifully.
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Add the ragù and béchamel: Spread a generous amount of the bolognese ragù evenly over the lasagna sheets. Then, add a few dollops of béchamel sauce on top of the ragù, ensuring the layers are well covered.
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Repeat the layers: Continue layering the lasagna by adding another sheet of lasagna noodles. For the second layer, arrange the noodles in the opposite direction to create a crisscross pattern. Repeat this process until you’ve used all the lasagna sheets, making a total of 6 layers.
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Top with cheese: Once you’ve finished layering the lasagna, sprinkle a generous amount of grated Parmigiano Reggiano over the top. This will melt and form a delicious, golden crust as the lasagna bakes.
Step 4: Baking the Lasagna
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Preheat the oven: Preheat your oven to 200°C (400°F) if using a conventional oven. If you’re using a fan-assisted oven, reduce the temperature to 180°C (350°F).
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Bake the lasagna: Place the lasagna in the center of the oven and bake for 25 minutes. The lasagna is ready when the top is golden brown, and the edges have started to bubble and crisp up. If you want a more pronounced golden crust, you can switch to the broiler for the last 5 minutes of baking.
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Let it rest: Once the lasagna is cooked, remove it from the oven and let it rest for about 10 minutes before serving. This allows the layers to settle, making it easier to cut and serve.
Serving Your Green Lasagna with Bolognese Ragù
When ready to serve, cut the lasagna into portions and plate each piece. The layers should be perfectly set, showcasing the green lasagna sheets, creamy béchamel, and rich ragù. Pair it with a simple green salad or some freshly baked bread to complete the meal.
Final Thoughts:
This Green Lasagna with Bolognese Ragù is an absolute Italian classic that embodies the heart and soul of Italian comfort food. With layers of homemade ragù, béchamel sauce, and perfectly cooked lasagna noodles, this dish is sure to be a favorite for any occasion. Whether you’re serving it for a family dinner or preparing it for a special event, it’s guaranteed to be a hit!
Enjoy your delicious homemade lasagna, and buon appetito!
