Lasagna Verdi Bolognese Recipe

Prepare spinach

Bring a pot of water to a boil, add spinach and blanch for 30–45 seconds until wilted. Immediately transfer to an ice bath. Squeeze out as much water as possible, then purée the spinach in a blender or food processor until smooth. Measure about 6 oz of the purée (drain any excess liquid).

Make the dough

On a clean work surface pile the flours and make a well in the center. Add the eggs, spinach purée, olive oil and 1 tsp salt into the well. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead by hand 8–10 minutes until smooth and elastic (or 5–6 minutes in a stand mixer with dough hook). If dough is sticky, add up to 1–2 tbsp flour; if too dry add a few drops of water.

Rest and roll

Wrap dough tightly in plastic and rest at room temperature for 30 minutes. Divide into 2–3 portions. Using a pasta machine or rolling pin, roll each portion into thin sheets suitable for lasagna (about 0.7–1.0 mm). Dust lightly with semolina or flour and stack between sheets of parchment to keep from sticking. Trim to fit a 9x13-inch baking dish. If using store-bought fresh spinach pasta, skip to assembly.

Par-cook sheets

Bring a large pot of salted water to a rolling boil. Working in batches, drop pasta sheets and cook 30–60 seconds until they float and are pliable (fresh pasta cooks very quickly). Remove with a slotted spatula to a tray lined with a kitchen towel or parchment; drizzle a little oil to prevent sticking. If using no-boil pasta, follow package instructions.

Heat 2 tbs olive oil and 2 tbs butter in a heavy-bottomed pot over medium heat. Add the pancetta and sauté until lightly browned, about 3–4 minutes.

Add the finely diced onion, carrot and celery. Sweat the soffritto gently over medium-low heat for 8–10 minutes until softened and translucent (do not brown). Add the minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high, add the ground beef and pork. Break up the meat with a wooden spoon and brown lightly—cook until there is no pink remaining but don't over-sear; you want tender ragù (6–8 minutes). Drain excess fat if necessary, leaving fond on the bottom.

Pour in the white wine and scrape up browned bits. Allow wine to reduce by half, about 3–5 minutes.

Stir in the milk and simmer gently until mostly absorbed (this tempers acidity and tenderizes meat), 5–7 minutes.

Add tomato paste, crushed tomatoes (or passata), stock, bay leaf, oregano, thyme, 1 tsp salt and 1 tsp black pepper. Bring to a low simmer, then reduce heat to very low and cook, partially covered, stirring occasionally, for 1½–2 hours until thick and flavorful. Add a splash of stock if it becomes too dry. Taste and adjust seasoning; remove bay leaf before assembling.

Warm the milk in a small saucepan or microwave until hot but not boiling.

In a separate heavy saucepan, melt 6 tbs butter over medium heat. Add 6 tbs flour and whisk constantly to make a blond roux, cooking 2–3 minutes but do not brown.

Gradually whisk warmed milk into the roux in thirds, whisking thoroughly to avoid lumps. Bring to a gentle simmer, whisking, until sauce thickens to a coat-the-back-of-a-spoon consistency, about 6–8 minutes.

Remove from heat and season with 1 tsp salt, 1 tsp pepper and 1 tsp grated nutmeg. If sauce is too thick, thin with a little warm milk or stock to desired consistency for layering (should be pourable but substantial).

Preheat oven to 375°F (190°C). Butter a 9x13-inch (or equivalent) baking dish lightly.

Spread a thin layer (about 1/2 cup) of ragù on the bottom of the dish to prevent sticking.

Place a single layer of par-cooked spinach pasta sheets to cover the bottom. Spread about 1 cup ragù evenly over the sheets, then spoon about 3/4 cup béchamel over the ragù and sprinkle with 2–3 tbs grated Parmesan. If using ricotta, dot about 2–3 tbs over the layer. Repeat: pasta sheet, ragù (1 cup), béchamel (3/4 cup), Parmesan until you have 3–4 layers, finishing with a béchamel layer on top.

Top with the remaining Parmesan and the shredded mozzarella (if using). Dot the top with the remaining 1 tbs butter for browning, and sprinkle a pinch of coarse salt.

Cover loosely with foil (tent to avoid cheese touching foil) and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15–20 minutes more until bubbly and golden on top. If you prefer a deeply browned top, broil 1–2 minutes while watching closely.

Remove from oven and let rest 15–20 minutes to set before slicing. Garnish with additional grated Parmesan and a few fresh thyme leaves if desired. Serve warm.