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Lasagna Verdi al Forno

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Lasagna Verdi al Forno

  • Non Veg
  • 1 hr 30 mins
  • Serves 8
  • Medium


How to Make Lasagna Verdi al Forno

  • Steam the spinach in a steamer and keep it boiling in water until bright green.
  • Squeeze it and remove any moisture after 2 minutes.
  • Mix in eggs, semolina, salt and pepper with the spinach.
  • Mix in the flour to make the dough smoother.
  • Kneed it thoroughly and set aside.
  • In a large skillet melt the butter.
  • Sauté bacon, carrot, celery and onions together until they’re all light brown.
  • Mix in the ground pork, ground beef, and minced ham
  • Cook until they get brown.
  • Mix in the tomato paste along with oregano and beef stock.
  • Season with salt and pepper and let it simmer for 20 minutes.
  • Mix butter and flour in a separate saucepan over medium-low heat.
  • Whisk them together to make a roux.
  • Remove from heat and let them rest for a minute.
  • Add milk and keep it simmering until it thickens.
  • Bring a large pot of water to boil.
  • Divide pasta in three portions.
  • Cook each sheet for three minutes and then dip in ice water.
  • Stir the chicken livers in the Ragu sauce and let them cook for a minute.
  • Preheat the oven to 400 degrees F
  • Place one pasta sheet at bottom of the baking dish.
  • Spread all three sauces equally.
  • Cover with the second layer and repeat the above step.
  • Top it off with the remaining sauce and add another pasta layer.
  • Bake in the oven for 30 minutes until the top gets golden brown.
  • Take it out and let it rest for 10 minutes.
  • Serve.
Lasagna Toss
Lasagna Toss
Lemon Strong Beans
Lemon Strong Beans
Lasagna Toss
Lasagna Toss
Lemon Strong Beans
Lemon Strong Beans

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