Lasagne Verdi alla Bolognese (Spinach Pasta Lasagne with Ragù)

Ragù

• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 300 g Minced beef
• 200 g Minced pork
• 150 ml Dry White Wine
• 500 g Tomato passata

To assemble

• 600 ml Béchamel sauce
• 250 g Lasagna noodles
• 80 g Parmesan

1. Heat the olive oil and butter in a large casserole over medium heat. Finely chop the onion, carrot and celery, then cook them with a pinch of salt for 10 to 12 minutes until soft and sweet, without colouring.
2. Add the minced beef and minced pork and turn the heat up to medium-high. Cook for 8 to 10 minutes, breaking it up and stirring, until the meat has lost its raw colour and any liquid has evaporated.
3. Pour in the white wine and scrape up any browned bits from the base. Simmer for 3 to 5 minutes until the wine has reduced by about half.
4. Stir in the tomato passata and bring to a gentle simmer. Cover slightly and cook on low for 75 to 90 minutes, stirring occasionally, until thick and rich; if it looks dry at any point, add a splash of water.
5. Heat the oven to 190°C (375°F). Warm the béchamel sauce gently in a saucepan over low heat, whisking until smooth and pourable.
6. Bring a large pot of well-salted water to the boil and cook the lasagna noodles until just flexible, following the packet timing. Drain well and lay them out so they do not stick together.
7. Spread a thin layer of béchamel over the base of a baking dish, then add a layer of noodles. Spoon over a third of the ragù, drizzle with béchamel, and sprinkle with a little parmesan; repeat for 2 more layers, finishing with béchamel and the remaining parmesan.
8. Bake for 30 to 35 minutes until bubbling at the edges and golden on top. Rest for 10 to 15 minutes before slicing so the layers set neatly.

Made this recipe? Rate it — a comment is optional.