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Lasagna verde al ragù Bolognese

Green Lasagna with ragù Bolognese

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Class Details

Dish Name: Lasagna verde al ragù Bolognese
Dish Description: This is the traditional Lasagna Bolognese with the green pasta sheet made of spinach and eggs and of course filled with ragù bolognese.
Dish Description: Medium
Class Length: 150 min
Total Prep. Time: 90 min
Total Cook Time: 60 min
Total Served: 2
Class Language: English
Class Location: Zoom class from Rome, Italy

€25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
February 05, 2022
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

In this cooking class, you'll be able to learn how to make the traditional Lasagna Bolognese (which means from the city of Bologna, northern Italy). The peculiarity of this lasagna is that the pasta sheets are green, this color is obtained by the use of spinach in the dough.

After we’ve prepared the green pasta, we’ll make the ragù Bolognese (that is the same used to season the fresh tagliatelle) and we’ll focus on making the bechamel which is another indispensable preparation for lasagna.

Once all the preps are done, it’s just a matter of assembling the lasagna and baking it in the oven. During the class, Riccardo will tell you some important secrets and tips to make your lasagna as a real lasagna made in Italy.

Ingredients

For the pasta:

  • 200 grams (1,57 cup) Soft Wheat Flour “Type 00”
  • 2 Large eggs (at room temperature)
  • 50 grams (1,7 cup)  Spinach (boiled, squeezed, chopped)

For the ragù Bolognese:

  • 400 grams (14 oz) Whole peeled tomatoes or tomato passata (tomato puree)
  • 250 grams (8,8 oz) Ground beef
  • 50 grams (½ cup) Parmigiano Reggiano, finely grated
  • 3 tbsp Extra virgin olive oil
  • 1 Bay leaf (optional)
  • 1 Celery stalk, diced
  • ½ Carrot, diced
  • ½ Onion, diced
  • ½ Cup Red wine
  • Salt

Besciamella:

  • 500 ml  (2,1 cups) Whole milk
  • 50 grams (3 ½ tbsp) Butter, cut into little cubes
  • 50 grams (0,4 cup)  Soft Wheat Flour “Type 00”
  • Nutmeg
  • Salt

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Food processor
Sharp kitchen knife
Cutting board
Whisk
Mixing bowls
Baking pan
Pot
Saucepan

3 Days Before Class

After the booking you will receive the Zoom link by email. The day of class use the link to join the class.

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Take the eggs out of the fridge at least 1 hour before the class starts. Cook the spinach in boiling water, drain them and let them cool down. Then squeeze to get the cooking water out and finely chop the spinach. Otherwise, it is possible to blend them in a food processor with the eggs instead of chop them.

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