Green Lasagna Bolognese

From Vogue Australia: recipes Luciana Sampogna, photography Mark Roper, styling David Morgan

Lasagna verde alla Bolognese
(Serves six to eight)

Ingredients (Ingredienti)
Use sfoglia, pasta sheets, made with 3 eggs, uova, 300 g ‘O’ flour, farinazero, and 40 g cooked spinach, spinaci

For spinach, cook it in a saucepan, tegame, of boiling salted water, acqua, for 2 minutes. Drain and refresh in a bowl of iced water. Drain again, squeeze dry, then chop very finely to form a paste.

60 ml (1/4 cup) extra virgin olive oil, olio extra vergine d’oliva
½ onion, cipolla, finely chopped
½ carrot, carota, finely chopped
1 stalk of celery, sedano, finely chopped
50 g prosciutto, finely chopped
50 g chicken (pollo) livers (fegatini) finely chopped
500 g lean minced (trita), beef (carne)
60 ml (1/4 cup) dry white (bianco) wine (vino)
150 ml milk, latte
400 g can chopped tomatoes, pomodori
300 ml beef (manzo), stock (brodo)

50 g butter, burro
50 (1/3 cup) plain flour, farina
750ml (3cups) milk, latte, warmed
Pinch of freshly grated nutmeg, noce moscata

160 g Parmigiano reggiano, finely grated, grattugiato

Preparation (Preparazione)
For ragù, heat oil in a saucepan, tegame, over medium heat, add onion, carrot and celery, and cook for 5 minutes. Add prosciutto, livers and beef, and cook for 3 minutes or until lightly browned. Add wine, simmer until evaporated, then add milk and simmer until reduced. Add tomatoes and stock, and simmer gently for 1 ½ hours or until thick. Cool.
For béchamel, besciamella, melt butter in a saucepan over medium heat, add flour and stir until slightly grainy. Remove pan from heat and gradually whisk in the warm milk until incorporated. Return to the heat and stir continuously until the sauce boils and thickens. Add grated nutmeg, then season.
Bring a large saucepan of well-salted water, acqua, to the boil. Cut the pasta into rectangles, so 4 or 6 will fit over the base of an 8-10 cup ovenproof dish.
Cook pasta, in batches, for 2-3 minutes, then refresh in a sink filled with cold salted water. When the pasta is cool, layer it on a tray between sheets of plastic wrap.
Preheat oven, forno, to 200º C. To assemble, cover the base of a greased 8-10 cup ovenproof dish with pasta, then top with half the besciamella and scatter with 40 g parmesan. Top with another layer of pasta, half the ragù and 40 g parmesan. Repeat layering, finishing with the ragù and parmesan.
Cover with foil and bake for 25 minutes or until heated through. Serve.
Buon appetito!

(Photo from Vogue Australia: "Cucina Luciana" by Sophia Young, recipes Luciana Sampogna, photography Mark Roper,
styling David Morgan)

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