Experience the authenticity of Italian cuisine with our Traditional Homemade Italian Lasagna Verde. In this recipe, we embrace the classic technique to create a dish that features homemade spinach pasta, a rich ragù sauce, and creamy béchamel—all layered to perfection. From the kitchen of CT-6116 Kix comes an Italian meal that will surely transport you to the rustic tables of Italy.
Ingredients:
For the Dough:
- 350 grams wheat flour
- 2 or 3 eggs
- 200 grams fresh spinach
- 2 1/4 liters water
For the Béchamel:
- 80 grams flour
- 100 grams butter
- 1 quart milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 tablespoons grated Parmesan cheese
For the Ragù:
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 tablespoons olive oil
- 500 grams ground beef
- 1/2 cup white wine
- 3 tablespoons tomato paste
- 1 quart milk
- 2 teaspoons salt
- 1 tablespoon sugar
- Hot water (as needed)
Additional:
- Extra grated Parmesan cheese for layering
- Additional flour for the dough (if necessary)
- Extra virgin olive oil for boiling pasta
- Extra salt for boiling pasta
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Prep Time: 1 hour
Cook Time: 2-3 hours (for the sauce) + 45 minutes (baking)
Total Time: Approximately 4-4.5 hours
Equipment: Pot, pan, frying pan, rolling pin, colander, baking tray
Servings: 6-8
Instructions:
Step 1: Ragù Sauce
1. In a pot, sauté the onion, carrot, and celery with olive oil until golden.
2. Add ground beef and cook until browned.
3. Deglaze the pan with white wine and let it evaporate.
4. Mix in the tomato paste, add hot water, and incorporate the milk, salt, and sugar.
5. Let the sauce simmer on very low heat until it thickens (2-3 hours), stirring occasionally.
Step 2: The Dough
1. Boil the spinach until wilted, then drain and squeeze out excess water.
2. Spread flour on a surface, make a well in the center, and add the dry, chopped spinach and eggs.
3. Mix until it forms a doughy consistency, adding flour if necessary.
4. Use a rolling pin to flatten the dough until about 1/8 of a centimeter thick, cutting it into 3x3 inch strips.
5. In a pan, bring 3 liters of water to a boil with a little oil and a generous amount of salt.
6. Cook the dough strips for a minute, move them to cold water, then lay them out to dry on a cloth.
Step 3: Béchamel
1. Melt butter in a pan, add nutmeg, and then stir in the flour until it forms a roux.
2. Gradually add hot milk, stirring vigorously until the mixture thickens.
3. Once thickened, remove from heat and mix in the grated Parmesan cheese.
Step 4: Assembling and Baking the Lasagna
1. Preheat the oven to 425°F (220°C).
2. In a baking tray, start with a thin layer of ragù sauce.
3. Add a layer of lasagna strips, top with béchamel, and sprinkle with Parmesan.
4. Repeat layering the components, finishing with extra Parmesan on top.
5. Bake for approximately 45 minutes until bubbly and golden brown on top.
Let lasagna cool for about 10 minutes before serving. Enjoy your delicious Homemade Italian Lasagna Verde!
Cooking Tips:
- Ensure the béchamel and ragù sauces are cooled slightly before layering to prevent sogginess.
- Allow the lasagna to set after baking for easier slicing.
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This recipe is brought to you by CT-6116 Kix on their YouTube channel. For more delicious recipes and cooking techniques, visit https://www.youtube.com/@CT-Kix-lh5mu.
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