{Lasagne Verde alla Bolognese} Classic Bolognese-Style Lasagna Recipe

A delicious {Lasagne Verde alla Bolognese} Classic Bolognese-Style Lasagna recipe with layers of fresh spinach pasta, bechamel sauce, ragù alla bolognese, and lots and lots of Parmigiano-Reggiano cheese.

4.8 from 4 votes

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Prep Time 10

Cook Time 1

Total Time 1 20

Course Dinner, Lunch, Main, Noodles

Cuisine Italian

Servings Servings

Calories 419.7 kcal

Equipment

15-inch Lasagna Baking Dish
Glass Bowls
12-quart Stock Pot
Silicone Spatula
Dry Measuring Cups And Spoons
Stainless Steel Tongs

Ingredients

2 recipes (2 pounds) Homemade Fresh Spinach Pasta rolled into pasta sheets (or 2 pounds store bought fresh lasagna sheets)
unsalted butter for coating the baking dish
6 cups Classic Ragù alla Bolognese Sauce (make 1 recipe and you'll have leftovers)
1 recipe (about 4 cups) Easy Béchamel Sauce
6 cups freshly grated Parmigiano-Reggiano cheese

Instructions

Cook The Lasagna Sheets: Trim the sheets of lasagna as needed so they fit into your lasagna dish.
Bring a pasta pot filled with heavily salted water to a boil over high heat. Prepare an ice bath by filling a bowl halfway with ice water. Also keep a rimmed baking sheet and some olive oil nearby.
Drop a few sheets of the pasta into the boiling water and let cook until they’re bright green, about 30 seconds to 1 minute. Using tongs or a spider, remove the pasta sheets and plunge it into the ice water bath. Remove each lasagna sheet, spread it out on a baking sheet and drizzle with olive oil. Repeat to cook all the lasagne.
Assemble The Lasagne: Heat the oven to 375°F and arrange a rack in the middle. Grease a baking dish or lasagna pan with room temperature butter. Have all the ingredients -- the ragù, bechamel sauce, grated Parmigiano Reggiano and the cooked pasta nearby.
Spread 1 cup of the ragù and 1/3 cup of the bechamel on the bottom of the prepared pan and use a spatula to spread it in a thin layer. Place a couple sheets of the lasagna on top so the pan is covered edge to edge (you don’t need to overlap the pasta sheets). Spread 1 cup ragù, 1/3 cup bechamel, and also add in 1 cup of the cheese. Repeat so you make 6 layers.
Garnish the top of the lasagna with the last of the bechamel and the last of the cheese.
Bake The Lasagna: Cover the pan with foil and bake the lasagna for 30 minutes on the middle rack until the cheese is melted. Remove the foil and bake another 30 minutes until the lasagna is browned on the edges and the cheese on top is golden brown.
Rest The Lasagna: Remove the lasagna from the oven and let it rest at least 15 minutes (and up to 1 hour) before serving.

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Nutrition

Serving: 1 servingCalories: 419.7kcalCarbohydrates: 7.8gProtein: 45gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.7gTrans Fat: 0.2gCholesterol: 86mgSodium: 1029mgPotassium: 589mgFiber: 0.9gSugar: 4.8gVitamin A: 538IUVitamin C: 4.6mgCalcium: 522.8mgIron: 1.5mg

Keyword Lasagna Verde