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.
For the pasta:
For the ragù Bolognese: