Lasagne Verdi is a traditional Sammarinese (from San Marino) recipe for a classic dish of home-made pasta sheets coloured with spinach that are separated by layers of beef bolognese and bechamel sauces. The full recipe is presented here and I hope you enjoy this classic Sammarinese version of: Lasagne Verdi.
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Ingredients:
500g spinach
For the Pasta:
300g plain flour
4 eggs
pinch of salt
For the Filling:
beef bolognese sauce (see the recipe for Lasagne al Forno for how to make this béchamel sauce
freshly-grated Parmesan cheese
Method:
Bring a pan of lightly-salted water to a boil, add the spinach and cook for 2 minutes. Drain thoroughly and press out any excess water then shop finely and set aside to cool.
Now prepare the pasta. Sift the flour into a bowl, form a well in the centre and break in the eggs before adding the salt. Mix the eggs into the flour then add the spinach and combine thoroughly. Bring the mixture together as a dough, form into a ball then cover with clingfilm and refrigerate for at least 1 hour to firm.
After this time, turn the dough out onto a floured work surface. Flour the top of the dough and your rolling pin then roll out the pasta mixture to form a thin sheet (use more flour, as needed). Cut the pastry into lasagne sheets then bring a large pan of salted water to a boil. Add the pasta sheets and cook for 2 minutes then drain.
Butter your baking pan then add a layer of pasta. Add a little of the meat sauce, a little béchamel sauce and a sprinkling of Parmesan cheese then cover with another layer of pasta. Repeat the layering process, finishing with a layer of béchamel sauce. Cover with clingfilm and set aside for 30 minutes to allow the flavours to combine.
After this time transfer to an oven pre-heated to 180°C and bake for 20 minutes, or until cooked through and bubbling. Serve warm.
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