Green lasagne with ragù

Green lasagne with ragù


500g green pasta made with eggs

·         Ragù:

3 knots sausage

300 g minced beef

120 g carrots

150 g onions

1 celery

2 bay leaves

400 g tomato sauce

1 glass of White wine

extra virgin olive oil

salt, pepper

·         Béchamel

1,5 l milk

140g of flour

100 g butter

parmesan as required, butter

Green lasagne with ragù

·         Béchamel: heat milk.  Aside, melt butter over a low heat and add some spoons of milk; then remove the mixture from heat, add flour and stir with the whisk so as to dissolve the lumps. Continue stirring in order to thin with the remaining milk. Put the pan on moderate flame and thicken the béchamel. Add salt.

·         Ragù: Chop up the vegetables and sauté them in oil with the bay leaves. In a non-stick pan remove fat  from the minced sausage, let it drip and add it to the sauce, along with the minced beef. When both meats are browned, add the wine and let it reduce. Add the tomato sauce, salt and pepper and continue cooking for 60 minutes adding few water if needed.

·         Roll out the dough thin, make some rectangles and dip them in boiling salted water; then drain and dry them on a dish cloth.

·         Brush the mould with melted butter and cover the bottom with the rectangles of pasta without overlapping them too much, then add a thin layer of béchamel and cover with ragù.


·         Sprinkle a little grated parmesan and cover all with another rectangle of pasta.

·         Repeat again alternating until the ingredients are run out but  finishing with the ragù.

·         Arrange some flakes of butter and a little parmesan on the surface, then put the “lasagne verdi” in the oven at 190° for 60 minutes.

  • 60 '
  • 60 ' Ragù / 60 ' Lasagne
  • medium
  • 6
  • Electric oven functions: TRADITIONAL COOKING
  • Oven rack position: LEVEL 3