Menu
close
EXPLORE CLASSES
Menu
close
BOOK NOW

HOW TO MAKE

Lasagna sfoglia verde al ragù Bolognese

Green lasagna with ragù Bolognese

150 MinuteS to prepare and cook
Medium Difficulty
Want to learn how to cook this authentic Italian recipe of Lasagna sfoglia verde al ragù Bolognese? Sign up today for chef Riccardo Alberti’s next class.

Recipe Overview

Lasagna without any douds it’s the most famous baked pasta in the world. Its stratification of pasta and filling make this dish unique and very authentic. Italians can classify the lasagna as a first course but since it contains a rich filling that most of the time is composed of a meat sauce it plays a role almost as a main dish, without the need to eat anything else afterwards. This dish is prepared on special occasions to symbolize the opulence of Italian cuisine and all around the country each region has its regional version.. The most famous are the Bolognese and the Napolitan, but also the Genovese and the one from Marche are pretty famous too. Did you know that the real lasagna has got 7 layers of pasta?

 Ingredients

Total Served: 

For the pasta:

1
200 grams (1.57 cup) Soft Wheat Flour “Type 00” (Cake Flour or All-Purpose Flour)
2
2 Large eggs (at room temperature)
3
50 grams (0,4 cup) Spinach (boiled, squeezed, chopped)

For the ragù Bolognese:

1
400 grams (14 oz) Whole peeled tomatoes or tomato passata (tomato puree)
2
250 grams (8.8 oz) Ground beef
3
50 grams (½ cup) Parmigiano Reggiano, finely grated
4
3 tbsp Extra virgin olive oil
5
1 Bay leaf (optional)
6
1 Celery stalk, diced
7
½ Carrot, diced
8
½ Onion, diced
9
½ Cup Red wine
10
Salt

For the Béchamel:

1
500 ml (2.1 cups) Whole milk
2
50 grams (3 ½ tbsp) Butter, cut into little cubes
3
50 grams (0.4 cup) Soft Wheat Flour “Type 00”
4
1 tsp Nutmeg
5
Salt

Equipment Needed to Make Lasagna sfoglia verde al ragù Bolognese

The following tools will be used to create Lasagna sfoglia verde al ragù Bolognese. Not all of them are necessary and can be replaced with more manual operations, but we suggest using all of these to make the recipe as easy-to-create and yummy as possible. Click on any of the items to learn more about them and purchase them.
Working surface where to roll out pasta
Pot
Rolling pin (Pasta machine or a broom handle)
Food processor (optional)
Sharp kitchen knife
Kitchen scale
Cutting board
Whisk
Bench scraper
Mixing bowls
Saucepan
Kitchen towels
Baking pan

Step-by-Step Cooking Instructions for Lasagna sfoglia verde al ragù Bolognese

Let’s get started with creating Lasagna sfoglia verde al ragù Bolognese. Follow the instructions in order below to create this tasty fall dish.
Make the dough:
1
Boil the spinach for a couple of minutes in salted water.
2
Drain and pour into a bowl with cold water to lower the temperature quickly and stop cooking, drain and squeeze to release all the cooking water.
3
Blend the spinach and the eggs in the food processor.
4
Pour the flour on a work surface and form a well in the center.
5
Add the spinach mixture into the well.
6
Whisk it with a fork and incorporate the flour a bit at a time until all the moisture is absorbed by the flour, and the dough looks lumpy.
7
Work the dough with both hands until a mass forms, start to knead it. Repeat until the dough is a smooth but elastic mass.
8
Wrap the dough in plastic wrap and set it aside to rest at room temperature for 30 minutes.
Make the ragù Bolognese:
1
Clean, peel and finely chop the celery, carrot and onion.
2
Preheat a large saucepan over medium heat with 3 tbsp of extra virgin olive oil.
3
Add the vegetables and cook until softened for 5 to 10 minutes.
4
Add the ground beef and season with salt.
5
Cook until the meat will release its juices, for about 10 minutes.
6
Deglaze with wine and wait until all the alcohol evaporates.
7
Add the tomatoes and reduce the heat to a medium-low.
8
Cooking the sauce to a gentle simmer, stirring occasionally for at least 2 hours. The sauce will concentrate and the meat will be tender.
9
After cooking, set the sauce aside to cool down.
10
Add Parmigiano Reggiano, stir to combine and season with salt, if needed.
Make the béchamel:
1
In a saucepan over medium-low heat, melt the butter.
2
Whisking vigorously, add the flour little at a time and cook the roux (flour and butter) for about 3 minutes until it gets nice and toasted.
3
Add the milk little by little and keep whisking to don’t create lumps.
4
Increase the heat to medium and cook the béchamel until it is thick enough to coat the back of a wooden spoon.
5
Season with salt, nutmeg, set aside, and cover with plastic wrap.
Roll the sfoglia (pasta sheet):
1
Sprinkle a pinch of flour on the work surface.
2
Flatten the dough with hands keeping a round shape.
3
Position the rolling pin horizontally in the middle of the dough and roll it forward all the way up.
4
Bring the rolling pin back to the center and roll back toward you.
5
Rotate the pasta sheet 90° and repeat the movements.
6
Continue rolling the pasta until you reach a thickness of 1 mm.
7
Using a knife, cut the sfoglia into big rectangular sheets of the same size of the baking dish.
8
Blanch each sheet in salted boiling water for a minute.
9
Transfer the pasta into a bowl with cold water to lower the temperature and stop the cooking.
10
Drain the sheets on a kitchen towel.
Assemble the lasagna:
1
Preheat the oven to 180°C/350°F.
2
In the baking dish, pour a ladle of ragù and a ladle of besciamella and spread it all the way around.
3
Place a pasta sheet over the ragù and besciamella layer.
4
Add two ladles of ragù and two ladles of besciamella.
5
Sprinkle a generous amount of Parmigiano reggiano to cover.
6
Repeat the process until the entire baking dish is filled.
7
Finish with a layer of Parmigiano reggiano.
8
Bake the lasagna at 180°C/350°F for 25/30 minutes.
If you like crispy and brown edges, grill it for 5 minutes more.
Buon Appetito!
Share your creation with everyone
Tag Chef Riccardo Alberti, @riccardocookingclass

Receive Exclusive Recipes From Chef Riccardo

Chef Riccardo is constantly creating new recipes and sharing traditional Italian recipes from his family. Be the first to receive new recipes before they are launched on the website.