Of which 10.7 g sugars and 17.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pasta layers, meat sauce, homemade béchamel
Allergens gluten, egg, milk, celery, sulfites
Lasagne verdi
Green spinach lasagna with ragù and béchamel
Thin green sheets, ragù, béchamel and Parmigiano in soft layers with a golden top. This lasagna follows the Bologna benchmark and uses store-bought fresh sheets. All the ragù you need is in the recipe — it doesn't rely on leftovers.
Ingredients
- 350 g (12½ oz) fresh green egg lasagna sheets
- 400 g (14 oz) ground beef, about 15% fat
- 100 g (3½ oz) unsmoked pancetta
- 70 g (2½ oz) onion
- 70 g (2½ oz) carrot
- 70 g (2½ oz) celery
- 350 g (12½ oz) tomato passata
- 20 g (¾ oz) tomato paste
- 100 g (3½ oz) white wine
- 100 g (3½ oz) whole milk
- 10 g olive oil
- 750 g (1¾ lb) whole milk
- 60 g (2 oz) unsalted butter
- 60 g (2 oz) wheat flour
- 0.3 g nutmeg
- 90 g (3¼ oz) Parmigiano Reggiano
- 10 g unsalted butter
- 1 g black pepper
- 300 ml (1¼ cups) water
- salt, to taste
Method
- Finely chop the pancetta and vegetables. Heat the pancetta with the olive oil for 5 minutes over medium-low heat.
- Add the vegetables and cook for 8–10 minutes. Raise the heat, add the beef and break up any lumps; cook for 10 minutes, until the liquid has cooked off.
The full method (13 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
