In breve
The dish in short
- A green egg pasta: 700 g of 00 flour, 3 eggs and 350 g of cooked, squeezed spinach.
- At least six layers of pasta, béchamel, ragù alla bolognese, butter and plenty of Parmigiano Reggiano.
- No ricotta, no mozzarella, no hard-boiled eggs.
- Baked at 180 °C for 25–30 minutes, then rested for 5 minutes before serving.
Il video, Bologna, Emilia-Romagna
Lasagne verdi alla bolognese
The video: Bologna's green lasagne
Bologna's green lasagne: spinach egg pasta layered at least six times with ragù, béchamel and Parmigiano Reggiano, as the Accademia Italiana della Cucina deposited it in 2003. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 1 h 41 min
- Cooking
- 35 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
