Lasagne Verdi al Forno Recipe

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Lasagne Verdi al Forno
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  1. For the pasta dough: Steam the spinach in a steamer or over boiling water until bright green, 2 minutes. Squeeze to remove excess moisture and process in a food processor to make a paste. Combine spinach with eggs, semolina, and salt and process until smooth. Stir in enough of the flour to make a smooth dough. Knead briefly, cover and set aside.
  2. For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes.
  3. For the bechamel: While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
  4. To cook pasta: Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into three portions. Roll each portion out to a thin sheet. Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth.
  5. To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside.
  6. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
  7. To assemble lasagna: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining bechamel and parmesan and dot with butter.
  8. Bake in preheated oven 30 minutes, until top is golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5270.05 Kcal (22065 kJ)
Calories from fat 2459.3 Kcal
% Daily Value*
Total Fat 273.26g 420%
Cholesterol 1562.98mg 521%
Sodium 8500.49mg 354%
Potassium 4856.4mg 103%
Total Carbs 413.35g 138%
Sugars 45.53g 182%
Dietary Fiber 33.31g 133%
Protein 281.67g 563%
Vitamin C 30.3mg 50%
Vitamin A 1.6mg 53%
Iron 22.5mg 125%
Calcium 3820.6mg 382%
Amount Per 100 g
Calories 188.34 Kcal (789 kJ)
Calories from fat 87.89 Kcal
% Daily Value*
Total Fat 9.77g 420%
Cholesterol 55.86mg 521%
Sodium 303.79mg 354%
Potassium 173.56mg 103%
Total Carbs 14.77g 138%
Sugars 1.63g 182%
Dietary Fiber 1.19g 133%
Protein 10.07g 563%
Vitamin C 1.1mg 50%
Vitamin A 0.1mg 53%
Iron 0.8mg 125%
Calcium 136.5mg 382%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 127.4
  • 138

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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