Lasagne verde alla bolognese. I made everything from scratch.
Lasagne verde alla bolognese. I made everything from scratch.
by boastar
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boastar
Lasagne verde alla bolognese. Everything from scratch.
For the Bolognese make a soffritto from onions, celery and carrots. Braise the meat, cook everything with broth, a little milk. Lastly canned San Marzano tomatoes. There are different recipes that all work fairly well. Some use red wine, some no milk. It depends on your taste. I use broth and a little bit of milk. No photos from the process, as I hadn’t thought of taking them when I made the bolognese.
For the pasta you first need to cook the spinach. I used fresh spinach leaves. Put them in a bowl with ice water after cooking, to preserve the color. Dry in a salad spinner. Then finely chop or use a blender. Combine with the flour and egg yolk. Let the dough rest. Then roll through the pasta machine to get sheets for the lasagna.
The béchamel is made by first mixing flour into warm butter to make a light roux. At the same time warm the milk. Then slowly add the warm milk (with sprinkles of fresh nutmeg if you like) to the roux. Cook for 10-15 minutes until it slightly sticks to a spoon. Constantly stirr so it doesn’t burn.
Combine everything. The first layer should be bolognese and béchamel. Then pasta sheets. Then I put bolognese on top of those sheets, Béchamel around, and a little bit of béchamel on top. Repeat until you reach the desired height. Top with any combination of mozzarella and freshly grated parmigiana. I prefer parmigiana as it’s not as chewy in mouth feel.
Bake for 15 minutes under aluminum foil. Then an additional 10-15 min without, until it’s golden, and the cheese and béchamel are bubbly. Enjoy.
1 Comment
Lasagne verde alla bolognese. Everything from scratch.
For the Bolognese make a soffritto from onions, celery and carrots. Braise the meat, cook everything with broth, a little milk. Lastly canned San Marzano tomatoes. There are different recipes that all work fairly well. Some use red wine, some no milk. It depends on your taste. I use broth and a little bit of milk. No photos from the process, as I hadn’t thought of taking them when I made the bolognese.
For the pasta you first need to cook the spinach. I used fresh spinach leaves. Put them in a bowl with ice water after cooking, to preserve the color. Dry in a salad spinner. Then finely chop or use a blender. Combine with the flour and egg yolk. Let the dough rest. Then roll through the pasta machine to get sheets for the lasagna.
The béchamel is made by first mixing flour into warm butter to make a light roux. At the same time warm the milk. Then slowly add the warm milk (with sprinkles of fresh nutmeg if you like) to the roux. Cook for 10-15 minutes until it slightly sticks to a spoon. Constantly stirr so it doesn’t burn.
Combine everything. The first layer should be bolognese and béchamel. Then pasta sheets. Then I put bolognese on top of those sheets, Béchamel around, and a little bit of béchamel on top. Repeat until you reach the desired height. Top with any combination of mozzarella and freshly grated parmigiana. I prefer parmigiana as it’s not as chewy in mouth feel.
Bake for 15 minutes under aluminum foil. Then an additional 10-15 min without, until it’s golden, and the cheese and béchamel are bubbly. Enjoy.