Baked Spinach Lasagne, Bologna-Style

Description

Baked Lasagne is one of the most famous pasta dishes of Italian cuisine. With variations made throughout the world, the baked lasagne of Bologna and Emilia-Romagna remains unique with three separate components combined to create one dish: smooth spinach pasta (green), layered with silky white sauce called besciamèlla (white), and chunky meat ragù (red). Representing the three colors of the Italian flag, this lasagne is a renowned culinary symbol of Bologna. Deservedly so, for Lasagne Vérdi al Fórno alla Bolognése seduces you bite after luscious bite.

This lasagne isn’t fancy with ruffled edges, isn’t heavy with mozzarella or ricotta, and isn’t stacked up like the leaning tower that topples across the plate. It is just the opposite. Simple and of modest height, don’t be fooled by appearance. It requires a deft hand in layering components to achieve the right texture and flavor to meet the standards imposed by the Bolognesi. There is a reason people travel to Bologna specifically to experience Lasagne Vérdi al Fórno alla Bolognése, for it transcends all other versions.

Learn to make Bolognese baked lasagne with special ragù and besciamèlla recipes for this dish. An absolute must is following layering techniques of the best Italian chefs! Recipes provide for two heights, 4 or 5 layers of spinach pasta, although 4 layers is served often in Bolognese restaurants. Worth the effort, you can confidently present this lasagne with beaming pride.

Original recipes, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source.

Make Classic Ragù up to 2 days prior. Cook time: 2 1/2 hours.
Make Besciamèlla white sauce 1 day prior or same day. Cook time: 15 minutes.
Lasagne Bake time: 40 to 50 minutes. 8 to 12 servings.

Three PDF recipes with photos: Baked Spinach Lasagne, Bologna-Style, Besciamèlla, and Classic Ragù alla Bolognése. This lasagne recipe specifies fresh or dry spinach pasta. For making Fresh Spinach Egg Pasta by Hand, a separate PDF is included, plus a separate PDF for Rolling Out Pasta Sheets by Machine for those cooks who prefer using a pasta machine to roll-out dough. Total: Five PDFs.