Green Lasagna with Ragu alla Bolognese

60 min

4 servings

Green Lasagna is a classic Italian dish from Bologna in the Emilia-Romagna region of Italy, the birthplace of Parmigiano-Reggiano cheese and Bolognese sauce. These two iconic ingredients come together in this recipe, paired with a creamy béchamel sauce and vibrant fresh green lasagna noodles. The green hue of the pasta comes from spinach blended into the dough, adding a beautiful color to the dish.

• If you can't find fresh spinach lasagna noodles at a specialty shop, don't worry! You can use dried lasagna noodles cooked al dente for excellent results.

Servings: 4

Ingredients

• 4 sheets fresh spinach lasagna noodles (cut to fit your pan size) or 8 dried lasagna noodles, cooked al dente
• 500 g (1 lb) Ragù Bolognese (recipe in the first comment)
• 250 g (2 cups) grated mozzarella
• 100 g (1 cup) grated Parmigiano-Reggiano
• 400 ml (1 ¾ cups) béchamel sauce (recipe in the second comment; homemade is tastier, but store-bought works too)
• Salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat your oven to 375°F (190°C).

Spread a thin layer of Ragù Bolognese on the bottom of a baking dish.

Place a layer of lasagna noodles over the sauce. Spread a layer of Ragù Bolognese on top, followed by a layer of béchamel sauce.
Sprinkle with Parmigiano-Reggiano, then add a layer of grated mozzarella.

Repeat the layers, starting with noodles, then Ragù Bolognese, béchamel, Parmigiano-Reggiano, and mozzarella, until all ingredients are used.

For the final layer, place noodles on top, cover with béchamel sauce, and finish with a generous sprinkle of Parmigiano-Reggiano.

Bake in the preheated oven for approximately 30 minutes, or until the sauce is bubbling and the edges are golden brown.

Remove from the oven and let the lasagna rest for 10 minutes before serving to allow it to set.

Chef's Note

Enjoy this comforting, authentic Italian dish!