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Green Lasagna — traditional dish from Bologna, Italy
Main course Meat

Food Flavour DNA

Nutritional Values

🔥600kcal
💪35gProtein
🌾48gCarbs
🥑32gFat
🌿4gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy 🥚 Eggs

Green Lasagna

How to order / say it
Say it Lasagne Verdi al Forno — [lah-ZAHN-nyeh VEH-dee ahl FHOHR-noh]
Order I'd like the Lasagne Verdi al Forno, please.
Locally Vorrei le lasagne verdi al forno, per favore.
Say locally

Layered pasta dish with green spinach pasta, meats, and béchamel sauce.

Why try it?

Lasagne Verdi al Forno showcases Bologna's mastery of pasta-making and regional specialties. This dish is a celebration of rich ingredients and demonstrates the intricate craftsmanship of Bolognese chefs.

How it tastes

The layers of spinach pasta sheets are tender and meld perfectly with the creamy béchamel, rich ragù, and Parmigiano-Reggiano, resulting in a harmonious blend of textures and savory flavors.

Origin & History — first documented: 1650

Lasagne's roots trace back to Ancient Rome, but the specific green variant with spinach originates from Bologna in the 17th century. Its prestige rose through the centuries, becoming a festive and comforting dish enjoyed by Bolognese families.

Recipe

Ingredients

  • 🌾 200 g spinach lasagna sheets
  • 🥣 200 ml béchamel sauce
  • 🥩 300 g ragù alla Bolognese
  • 🥛 100 g Parmigiano-Reggiano
  • 🧂 to taste salt
  • 🧂 to taste black pepper

Method

  1. 1 Cook spinach pasta sheets in boiling water until al dente.
  2. 2 Layer pasta sheets with béchamel and ragù in a baking dish.
  3. 3 Sprinkle Parmigiano-Reggiano between layers and on top.
  4. 4 Bake at 180°C (356°F) for 45 minutes until golden and bubbly.

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All Europe recipes — Italy — Bologna — Green Lasagna
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