Pasta Grannies makes lasagna verde from Emilia Romagna!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese lowers fat content while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories without sacrificing texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option with a cheesy flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt adds creaminess with fewer calories.

Add minced pancetta to a pan.

Add a mixture of carrots, onion, and celery to the pan and fry for a few minutes.

Mash pork sausage with ground beef and pork, then add to the pancetta and vegetables in the pan to fry.

Pour in a glass of red wine and stir in tomato passata and concentrate.

Add a glass of water to the mixture and let it simmer for at least an hour.

In a bowl, whisk together 400 grams of 00 flour and 3 eggs.

Add 55 grams of cooked chopped spinach instead of a fourth egg to the mixture.

Gradually incorporate the flour into the egg mixture and knead the dough until smooth.

Leave the dough to rest for 30 minutes before rolling it out.

Roll out the spinach pasta dough into sheets.

Cut the pasta into two oblongs and cook them for 3 minutes in boiling water.

Dump the cooked pasta into cold water and dry it on a tablecloth before assembling the lasagna.

Add a layer of white sauce to the baking dish, followed by a layer of ragout.

Add a layer of the cooked pasta on top of the ragout.

Repeat layering, ensuring to dot small amounts of ragout and sprinkle parmigiano cheese on each layer, making a total of six layers.

Place the assembled lasagna into a 180°C fan oven for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens