Green lasagna from Emilia is a traditional dish from Emilia-Romagna, prepared with green pasta, pork and beef, cured ham, bacon and livers. The sauce is made by cooking celery, peeled tomatoes, onion and carrot. The lasagna is assembled in layers with the sauce and béchamel, then baked until golden brown. A rich and flavorful dish, perfect for special occasions.
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Finely chop the bacon, carrot, onion and celery and sauté them in a casserole dish with a knob of butter over moderate heat for a few minutes
Add the minced meats and ham, let them flavor for 2 minutes, then deglaze with the wine
When it has evaporated, add the tomatoes, season with salt and pepper and cook over low heat for 1 hour
After this time, add the chopped livers and after a few minutes the cream, then remove from the heat
Prepare a béchamel sauce with 40 g of butter, flour, milk and salt
Boil the lasagna sheets in a pot full of boiling salted water to which you have added a tablespoon of olive oil
Drain the pasta and arrange a layer on the bottom of a buttered baking dish
Cover with some of the ragù and béchamel, sprinkle with some Parmesan, then repeat the layers in the indicated order
Pan
Casserole Dish
Pot
Colander
Grater
Store the lasagna in the refrigerator for up to 3 days
Typical dish from Emilia-Romagna
Italia
| Energy (kcal) | 184.95 |
| Carbohydrates (g) | 16.05 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 12.79 |
| of which Saturates (g) | 3.9 |
| Protein (g) | 12.9 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.32 |
