Lasagne Verdi Al Forno

This Lasagne Verdi Al Forno is a celebration of Italian home cooking, featuring delicate green noodles made from scratch with fresh spinach. The pasta provides a beautiful color and earthy flavor that pairs perfectly with a robust, slow-simmered Italian sausage meat sauce. Layers of rich, savory meat are balanced by a smooth, comforting bechamel sauce and a blend of mozzarella and Parmesan cheeses. The result is a tender, aromatic dish with complex flavors and a satisfying texture. It is an ideal centerpiece for family dinners, Sunday gatherings, or special occasions where you want to impress with homemade effort. While it requires some time to prepare the fresh pasta and sauces, the result is well worth the effort for a truly authentic Italian experience.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 607.5

Description

This Lasagne Verdi Al Forno is a celebration of Italian home cooking, featuring delicate green noodles made from scratch with fresh spinach. The pasta provides a beautiful color and earthy flavor that pairs perfectly with a robust, slow-simmered Italian sausage meat sauce. Layers of rich, savory meat are balanced by a smooth, comforting bechamel sauce and a blend of mozzarella and Parmesan cheeses. The result is a tender, aromatic dish with complex flavors and a satisfying texture. It is an ideal centerpiece for family dinners, Sunday gatherings, or special occasions where you want to impress with homemade effort. While it requires some time to prepare the fresh pasta and sauces, the result is well worth the effort for a truly authentic Italian experience.

Ingredients

8 ounce Italian sausage
1 lg Onion, finely chopped
1 Stalk Celery,

Directions

1
Cook the Italian sausage in a large pot over medium heat, stirring until light brown and cooked through.
2
Drain excess fat from the sausage.
3
Add the finely chopped onion, celery, carrot, minced garlic, water, dry red wine, tomato paste, oregano, basil, bay leaf, pepper, and nutmeg to the sausage.
4
Heat the mixture to boiling, then reduce heat to low.
5
Simmer uncovered, stirring occasionally, for at least 1 hour to develop flavors.
6
While sauce simmers, rinse frozen spinach in cold water and drain thoroughly.
7
Place drained spinach in a blender with eggs, 1 tablespoon oil, and 1 teaspoon salt.
8
Blend until pureed, about 20 seconds.
9
In a large bowl, combine the spinach puree with 2 cups flour.
10
Mix until combined, then knead dough until smooth and elastic, about 5 minutes.
11
Let the dough rest for 10 minutes.
12
Divide dough in half and roll each piece into a 13" x 12" rectangle.
13
Cut each rectangle into 6 strips measuring 13" x 2".
14
Let noodles dry on a rack for 30 minutes.
15
Bring 4 1/2 quarts of water to boiling in a large pot; add 1 tablespoon salt and 1 tablespoon oil.
16
Add fresh green noodles and boil for 15-20 minutes.
17
Drain noodles and rinse with cold water to stop cooking.
18
In a medium bowl, mix together 2 cups shredded mozzarella, 1 1/2 cups grated Parmesan, and 1/4 cup snipped parsley for the cheese filling.
19
For the creamy sauce, melt 1/3 cup butter in a saucepan over low heat.
20
Blend in 1/3 cup flour, 1 teaspoon salt, and a dash of nutmeg.
21
Cook over low heat, stirring constantly, until smooth and bubbly.
22
Remove from heat and stir in 3 cups milk.
23
Return to heat and bring to a boil, stirring constantly.
24
Boil and stir for 1 minute, then cover and keep warm.
25
Preheat oven to 350F (177C).
26
Set aside 1/2 cup of the cheese filling.
27
Spread 1 cup of the meat sauce in the bottom of an ungreased 13" x 9" baking dish.
28
Layer 3 green noodles over the sauce, followed by half the creamy sauce, half the cheese filling, 3 more noodles, and half the remaining meat sauce.
29
Repeat the layering with the remaining noodles, creamy sauce, cheese filling, and meat sauce.
30
Sprinkle the reserved 1/2 cup of cheese filling over the top.
31
Bake uncovered at 350F (177C) for 35 minutes.
32
Let stand for at least 10 minutes before cutting.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 607.5kcal

% Daily Value *
Total Fat 38.1g59%
Saturated Fat 12.6g63%
Cholesterol 94.0mg32%
Sodium 1412.0mg59%
Total Carbohydrate 8.9g3%
Dietary Fiber 0.8g4%
Sugars 2.6g
Protein 50.4g101%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This lasagna is even better the second day, as the flavors have time to meld together.

If making fresh pasta seems daunting, you can substitute dried spinach lasagna noodles. Adjust boiling time according to package directions.

Ensure the spinach is thoroughly drained to prevent the dough from becoming too wet and sticky.

The meat sauce can be made a day in advance and refrigerated or frozen.

Keywords: lasagna, verdi, spinach, pasta, homemade, italian, sausage, meat sauce, bechamel, creamy sauce, baked, cheese, mozzarella, parmesan, dinner, family meal, comfort food, fresh pasta, layering, al forno

Read it online: https://www.chefs-mate.com/recipe/lasagne-verdi-al-forno/