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Lasagna Verde
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Lasagna Verde

2 h 30 minServes 8Nutri-Score C€€
from @anasofiafehn5 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • spinach (cooked and squeezed dry)Produce300 g
  • flourGrains400 g
  • eggsDairy4 pieces
  • olive oilPantry15 ml
  • butterDairy80 g
  • milkDairy1 litre
  • nutmeg (grated)Spices1 g
  • saltSpices10 g
  • black pepper (ground)Spices2 g
  • beef minceMeat500 g
  • tomato passataPantry700 ml
  • onion (finely chopped)Produce1 piece
  • carrot (finely chopped)Produce1 piece
  • celery (finely chopped)Produce1 piece
  • parmesan (grated)Dairy150 g
  • mozzarella (drained and torn)Dairy300 g

per serving

Nutrition

441kcal

Carbs
48 g
Proteins
22 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Rolling pin
  • Saucepan
  • Sauté pan
  • Baking dish
  • Oven
  • Whisk

step by step

Method

  1. Make the spinach pasta dough

    • Blend the cooked spinach with the eggs until smooth.
    • Mix with the flour and olive oil, then knead into a firm, green dough.
    • Wrap and rest the dough.
    Step 1

  2. Roll the pasta sheets

    • Roll the dough very thin into long sheets.
    • Cut the sheets to the size of the baking dish.
    Step 2

  3. Make the béchamel

    • Melt the butter in a saucepan.
    • Whisk in the flour and cook briefly.
    • Pour in the milk gradually, whisking until thick, then season with salt, pepper and nutmeg.
    Step 3

  4. Cook the meat sauce

    • Sweat the onion, carrot and celery in olive oil.
    • Add the beef mince and brown it.
    • Add the tomato passata and simmer until thickened.
    Step 4

  5. Layer the lasagna

    • Spread meat sauce in the baking dish.
    • Alternate pasta sheets, meat sauce, béchamel, parmesan and mozzarella in many thin layers.
    • Finish with béchamel, parmesan and mozzarella.
    Step 5

  6. Bake the lasagna

    • Bake until golden and bubbling.
    • Rest before slicing and serving.
    Step 6
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