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Green lasagne with egg pastry 21
Parmesan cheese to be grated 250 g

-FOR THE RAGÙ ALLA BOLOGNESE
Ground pork (very fat) 250 g
Beef chopped pulp 500 g
Tomato sauce 250 g
Carrots 50 g
Onions 50 g
Celery 50 g
Whole milk 40 g
Extra virgin olive oil 1 tbsp
Salt up to q.b.
Black pepper q.b.
White wine 250 g
Water 3 l

-FOR THE BESCIAMELLA
Fresh whole milk 1 l
Butter 100 g
Flour 00 100 g
Nutmeg to be grated q.b.
Salt up to 1 pinch

To prepare the Bolognese lasagna, start by finely chopping the celery, the peeled and blunted carrot and the peeled onion in order to obtain 50 g for each ingredient.

Heat the oil in a pan and add the chopped vegetables, stew for about ten minutes on a low flame while stirring, from time to time . After the time has elapsed, the sauce should be wilted and the bottom of the pan dry. Add the coarse ground beef and the minced pork (fresh pancetta, a very fat part).

Even the meats will have to brown slowly for about ten minutes, so mix to seal well. Initially all the juices will come out but once they are dry you can blend them with 250 g of white wine . As soon as the alcohol has evaporated completely and the bottom is very dry, pour the tomato puree . Then add only 1 of the 3 liters of water , add a pinch of salt, stir and cook over medium-low heat for an hour. After the first hour, you can add the second liter of water, stir and cook for another hour. At the end of the second hour of cooking, pour the last liter of water and continue to cook on a low flame for another hour. In this way the sauce will cook for at least 3 hours with 3 liters of water added in the times indicated . At the end of cooking the result must be thick (not too dry for this type of oven preparation). Season with salt and pepper, turn off the heat and add the milk , stir and set aside the sauce.

Now take care of the preparation of the béchamel: take a saucepan and heat the milk. Meanwhile, in another pan, melt the butter in small pieces on a low heat and, when it is melted, remove from the heat and add the sifted flour. Stir vigorously with the whisk to obtain a mixture without lumps. Then put the pan back on the heat to lightly brown it.

When the milk is hot, season it with grated nutmeg and a pinch of salt. At this point you can add it to the butter and flour mixture. Stir the ingredients vigorously with a whisk and let it thicken over a low heat: the mixture should be homogeneous and without lumps. Cook the béchamel for about 5-6 minutes on a low heat, until it is creamy.


Then move on to the composition of the lasagna: take a baking dish or a rectangular baking dish measuring 30x20 cm. Spread a bit of bechamel on the baking sheet evenly over the entire surface 19, then lay the green lasagna with spinach and pour a thin layer of béchamel and a ragout again and grated Parmesan , taking care to cover the entire surface of the pan. Then create another layer of green lasagna, (if you prefer also arranged in the opposite direction with respect to the first layer so that they are crossed) . Then proceed creating a new layer of bechamel . Take care to spread it over the entire surface of the pan. Also add the ragù and continue in this way for all the layers alternating green sheets, béchamel, ragù and Parmesan.


Finish with a layer of ragù and a sprinkling of plenty of grated Parmesan. Once the baking pan is finished, bake in a preheated static oven at 200 ° for about 25 minutes (or in a ventilated oven at 180 ° for 15 minutes): the lasagna will be ready when you see a light golden crust on the surface. Take them out of the oven and let them cool before serving and enjoy your Bolognese lasagna!

Keep the Bolognese sauce in the fridge, sealed in an airtight container, for a maximum of 2-3 days. It is possible to freeze Bolognese sauce. You can keep the Bolognese green lasagna in the fridge, covered with plastic wrap or in an airtight container for 1-2 days. They can be prepared the day before, kept in the fridge covered with plastic wrap and cooked the next day. It is possible to freeze them, only if all fresh ingredients have been used, better from raw: to cook them it will be sufficient to thaw them in the refrigerator about 24 hours before and then cook them in the oven.