Lasagne Verdi Bolognese Classic

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The definitive Lasagne Verdi alla Bolognese layers hand-rolled spinach pasta with a slow-simmered meat ragù, a delicate béchamel, and plenty of aged Parmigiano-Reggiano. This is the traditional interpretation from Bologna, with no ricotta and no mozzarella — just silky sauces and tender green noodles. It is richer and more refined than most international versions, and worth every minute at the stove.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 55 gCarbs
• 4 gFiber
• 9 gSugar
• 40 gProtein
• 720 mgSodium
• 880 mgPotassium
• 420 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the green pasta sheets

• 300 g (about 2 1/2 cups) Italian '00' flour or all-purpose flour
• 3 large eggs
• 150 g cooked fresh spinach, squeezed very dry and finely puréed
• Pinch of fine sea salt
• Semolina flour, for dusting

For the Bolognese ragù

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 100 g pancetta, finely diced
• 1 small yellow onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 250 g ground beef chuck (15% fat)
• 150 g ground pork shoulder
• 125 ml dry white wine
• 125 ml whole milk
• 2 tbsp double-concentrated tomato paste
• 400 g tomato passata (strained tomatoes)
• 1 bay leaf
• Fine sea salt and freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg

For the béchamel sauce

• 60 g unsalted butter
• 60 g all-purpose flour
• 750 ml whole milk, warmed
• Pinch of freshly grated nutmeg
• Fine sea salt and white pepper, to taste

To assemble and finish

• 200 g Parmigiano-Reggiano, freshly grated
• 1 tbsp unsalted butter, for the dish

Directions

1. Make the pasta: mound the flour on a clean surface, make a well in the center, and add the eggs, spinach purée, and salt. Knead for 8–10 minutes until smooth, wrap in plastic, and rest 30 minutes. Roll into thin sheets (about 1.5 mm), cut into roughly 12 x 18 cm rectangles, dust with semolina, and set aside on a tray.
2. Start the ragù: heat olive oil and butter in a heavy pot over medium heat. Add the pancetta and cook 4–5 minutes until lightly golden. Add the onion, carrot, and celery and sweat gently for 8–10 minutes until soft and translucent.
3. Add the ground beef and pork, breaking it up with a wooden spoon. Brown over medium-high heat for 8–10 minutes until the moisture has evaporated and the meat is sizzling. Pour in the white wine and simmer until completely reduced.
4. Stir in the milk and let it gently simmer until nearly absorbed, about 10 minutes — this tenderizes the meat. Add the tomato paste and stir for 2 minutes, then pour in the passata with 200 ml water. Add the bay leaf, nutmeg, salt, and pepper.
5. Bring to a bare simmer, partially cover, and cook gently for at least 90 minutes, stirring occasionally, until the sauce is thick, glossy, and richly colored. Adjust seasoning and remove the bay leaf.
6. Meanwhile, make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour, and cook 2 minutes without browning. Slowly whisk in the warm milk until smooth. Simmer 5–6 minutes until thickened to coat the back of a spoon. Season with salt, white pepper, and nutmeg.
7. Preheat the oven to 180°C (350°F). Butter a 22 x 30 cm baking dish. Blanch the pasta sheets in salted boiling water for 30 seconds, drain, and pat dry on a clean kitchen towel.
8. Assemble the lasagna: spread a thin layer of ragù on the base, then a layer of pasta, a thin layer of béchamel, a generous shower of Parmigiano, and another layer of ragù. Repeat for 6–7 layers, finishing with béchamel and a thick blanket of Parmigiano.
9. Bake on the middle rack for 30–35 minutes until the surface is bubbling and deeply golden brown at the edges. Rest at room temperature for 15 minutes before slicing so the layers set, then serve in generous squares.

Cook’s Notes

• The ragù is even better when made a day ahead — the flavors deepen and the fat firms, making it easier to layer.
• True Bolognese ragù uses milk before tomatoes; don't skip this step, as it tenderizes the meat and balances the acidity.
• Roll the green pasta as evenly as possible so all the sheets cook in the same time during blanching.
• Letting the lasagna rest 15 minutes after baking is essential — cutting too early causes the layers to collapse and slide.
• Use real Parmigiano-Reggiano (24 months or older) for the most complex, nutty flavor; pre-grated cheese will not melt as smoothly.

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