📍 Emilia-Romagna

Green lasagne alla Bolognese

Name: Green lasagne alla Bolognese
Prep time: 60 min
Cook time: 30 min
Total time: 100 min
Yield: 8 servings
Ingredients: 700 g 00 flour; 3 eggs; 350 g cooked spinach, well drained and chopped; 1 kg Bolognese ragù; 1 l whole milk; 100 g 00 flour for the béchamel; 100 g butter for the béchamel; 400 g grated Parmigiano Reggiano; Nutmeg and salt to taste

· Lunch

Layers of spinach-green pasta with Bolognese ragù, béchamel and Parmigiano Reggiano.

Editorial content by WorldBites · 2026-10-04 · Contact

⏱ 100 min🍽 8 servings📊 Intermediate🏷 Commonly associated

Preparation: 60 min
Cooking: 30 min
Waiting and resting: 10 min

History

Lasagne verdi are a specialty of Bologna and Emilia-Romagna. The reference recipe from the Italian Academy of Cuisine was deposited in 2003 with the Bologna Chamber of Commerce.

Ingredients

Adjust quantitiesServings

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

1
Mix 700 g flour with 3 eggs and 350 g spinach until you have a smooth green dough; knead, let it rest and roll it into thin sheets.
2
Make the béchamel with 100 g butter, 100 g flour and 1 l milk; season with salt and nutmeg.
3
Cut the pasta into rectangles, briefly cook them in salted water and transfer them to cold water before drying them on a cloth.
4
In a buttered baking dish alternate pasta, béchamel, 1 kg ragù and 400 g Parmigiano Reggiano, making at least 6 layers.
5
Bake at 180 °C for 25-30 minutes. Rest for 10 minutes before slicing and serving.

Cooking tips

Keep the layers even and the béchamel fluid so the lasagne stays moist without losing structure.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

bolognawelcome.com