This is a SENSATIONAL lasagna to use for a special occasion. The Bolognese sauce has a richness and depth that really sets it apart. There are many layers of flavor throughout. It is a time consuming undertaking to make this lasagna. I made the Bolognese the night before, since it needs to simmer for 2.5 hours after it's been constructed. The next day I made the lasagna noodles, and that process took me 3 hours...working steadily. Then, there's the Bechamel, and the building of the lasagne. I would leave two, half-days to make this recipe. But, as mentioned, it's excellent and well worth the time for a special evening.
Baked Spinach Lasagne
Credit: Christopher Hirsheimer
(Lasagne Verdi al Forno)
SERVES 8 – 12
Lasagna is the most famous and savory of all Italian baked dishes. Today it is made all over Italy, but the rich, complex version typical of the region of Emilia-Romagna—and especially of Bologna—has become emblematic of the dish.
2 tbsp. butter
4 6" × 22" sheets Spinach Pasta
Salt
5 cups Bolognese Meat Sauce
1 cup freshly grated parmigiano-reggiano
2 cups Italian-Style Béchamel Sauce
1. Set oven rack in top third of oven, then preheat oven to 450°. Grease a 9" × 12" baking dish with butter and set aside. Bring a large pot of water to a boil over high heat and add 2 generous pinches of salt. Cook 1 sheet of pasta at a time until it floats to the surface, about 10 seconds. Carefully remove with a slotted spoon and plunge into a large bowl of salted ice water to stop further cooking. Remove from water when cool. Lay sheets out, being careful not to let them touch, on clean, damp kitchen towels and cover with more damp towels.
2. Line bottom of prepared baking dish with a layer of pasta, trimming sheets with a knife so that they fit in 1 even layer (patch if necessary). Spread evenly with about 1 cup of the meat sauce, then sprinkle lightly with some of the parmigiano. Add another layer of pasta, evenly spread 1 cup of the béchamel sauce on pasta, then sprinkle lightly with parmigiano. Repeat layers (you will have 3 layers of meat sauce and 2 of béchamel), ending with meat sauce and parmigiano. Reserve any extra meat sauce for another use.
3. Bake lasagne for 10 minutes. Increase oven temperature to 500° and cook until lasagne is bubbling around the edges and browned on top, 5–7 minutes more. Do not overcook. Allow lasagne to rest for 8–10 minutes before serving.
Ratings & Reviews (2)
absolutely stunning and perfect recipe. I have made it as written many times and also easily adapted it to the needs of guests. A good vegetarian version is possible by substituting mushrooms and red wine in the bolognese sauce (though certainly not as rich). The lasagne is ethereal and delicate, yet intensely flavorful. I have put it together in under 2 hours by doing the sauce in the pressure cooker while rolling the pasta. Even with the time commitment, it is worth every moment in the kitchen
Baked Spinach Lasagne
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