RECIPES FAR AND WIDE

Recipe for lasagna verde?

When I recently went to Austria, there was this awesome Italian restaraunt near the Motzart Geburtshaus…and I had the most amazing lasagna in my life! It was called “Lasagna Verde” It was so rich and creamy, I think what made it so good was it’s unique cream sauce… soooo good. I’ve been looking for it online but everywhere I see just says to use a lot of spinach or something. There was no spinach in this, just used green noodles. I’m really craving this, and I don’t go to Austria everyday ya know…. Can anyone help me out??? PLEEEEASE??!!!!!! Thanks!!

You need spinach noodles, bolegnese sauce, and bechemel sauce to make a lasagna verde. The below contains recipes for each, but you may be able to find some prepared ingredients in a local italian grocery- the one near me sells fresh pasta and will make it according to what you want if you give them a few days notice. This is SUPER easy with prepared ingredients, and not to hard without!

Enjoy!

Lasagna Verde alla Bolognese
(Serves 12)

Bolognese Sauce:
2 tablespoons olive oil
1/2 cup minced pancetta
1/3 cup minced onion
2 tablespoons minced celery
2 tablespoons minced carrot
1-1/2 pounds ground beef
Salt and pepper
Pinch nutmeg
1/4 cup dry white wine
4 tablespoons tomato paste
2-1/2 cups water

Lasagna Verdi:
3-1/2 cups all purpose flour
1/4 cup water
2 tablespoons olive oil
2 eggs
1/3 cup chopped spinach, cooked and squeezed dry

Bechamel Sauce:
6 tablespoons unsalted butter
1 cup all-purpose flour
4 cups milk, heated to a simmer
Pinch of salt
Pinch of nutmeg
1 cup grated Parmesan cheese

For Bolognese Sauce:
Heat oil in a large saucepan over medium heat.
Add pancetta and cook until browned.
Add onion, celery, carrots and continue cooking about 5 minutes.
Add beef, salt, pepper, and nutmeg. Cook until meat loses its pink color.
Add wine and cook until all the wine has evaporated. Blend in tomato paste.
Add water and bring to a boil.
Reduce to a simmer and cook uncovered for 30 minutes. Remove from heat.

For Lasagna Verdi:
Combine all ingredients and knead until smooth.
Roll out on a lightly floured surface to 1/8-inch thinkness.
Cut into 6-inch squares. Rerolling scraps to get additional squares.

For Bechamel Sauce:
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 3-4 minutes until lightly golden.
Slowly whisk in hot milk, blending until smooth.
Add salt and nutmeg. Reduce heat to low and cook 10 minutes.
Remove from heat.
Cook lasagna squares in salted boiling water for 1 minute.
Drain and rinse. Lay on dish towels.
Preheat oven to 350 degrees F.
Butter a 9×13-inch baking dish.
Arrange a layer of pasta in dish.
Spread 1/3 each of béchamel sauce, Bolognese sauce and Parmesan on top.
Repeat layers 2 more times. Dot top with butter.
Bake until hot and bubbly, about 40 minutes.
Remove from oven and allow to stand 10 minutes before serving

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