The authentic traditional recipe for green Bolognese lasagna is a rich and savory dish, capturing the true flavor of Emilian cuisine. Here’s how to prepare it, including all the necessary steps, ingredients, and some tips to navigate the more challenging aspects.

Ingredients

For the green pasta:

• 200 grams of fresh spinach (or 100 grams of frozen spinach)
• 400 grams of type 00 flour
• 4 large eggs

For the ragù:

• 300 grams of ground beef
• 150 grams of ground pork
• 50 grams of finely chopped pancetta
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 500 milliliters of tomato sauce
• 1 glass of red wine
• As much meat broth as needed
• Extra virgin olive oil
• Salt and pepper

For the béchamel sauce:

• 100 grams of butter
• 100 grams of flour
• 1 liter of milk
• Nutmeg, salt

Additional:

• 100 grams of grated Parmigiano Reggiano cheese
• Butter, as needed

Preparation

Green pasta:

1. Blanch the spinach, squeeze out all the water, and finely chop it.
2. Knead the spinach with the flour, eggs, and a pinch of salt until you get an even dough. Allow the dough to rest covered for about 30 minutes.
3. Roll out the dough into thin sheets, using a pasta machine or a rolling pin.

Ragù:

1. Sauté the pancetta, onion, carrot, and celery in hot oil.
2. Add the ground meats and cook until browned.
3. Deglaze with red wine until it evaporates completely.
4. Add the tomato sauce and simmer for at least 2 hours, adding broth if necessary. Season with salt and pepper to taste.

Béchamel sauce:

1. Melt the butter in a pan, add the flour and mix for a few minutes.
2. Pour in warm milk, continuously stirring until the sauce thickens. Season with nutmeg and salt.

Assembling:

1. Prepare a baking dish by greasing it with some butter.
2. Begin with a layer of béchamel sauce, then pasta, ragù, a sprinkling of Parmigiano Reggiano cheese, and so on until all ingredients are used, finishing with béchamel sauce and cheese on top.
3. Bake in a preheated oven at 180°C (356°F) for about 40 minutes, until a golden crust forms.

Tips and tricky points:

• Green pasta: Ensure the spinach is thoroughly squeezed out to prevent the dough from becoming too wet.
• Ragù: The long cooking time is crucial for full flavor development. Don’t rush and add broth if you see it drying out too much.
• Béchamel sauce: Keep the flame low while adding milk to prevent lumps. If the sauce is too thick, you can add a bit more milk.
• Assembling: Don’t overload the layers of ingredients to avoid the lasagna from getting too soggy and difficult to cut.

By following these steps and tips, you can prepare authentic green Bolognese lasagna that everyone will find delightful!