Green Lasagna Bolognese

Boil the spinach in salted water, drain and then let chill. Use your hands to squeeze out the excess water.

Chop the spinach with a knife and it will blend perfectly when mixed.

Tip: Avoid using a blender to chop the spinach, as it will cause it loose all of its fibre and make it too creamy, which will make it necessary for you to add more flower and compromise its quality. 

Sprinkle the spinach on the eggs, beat them and proceed as making any normal pasta dough. 

Cut the dough into rectangular shapes, measuring around 12x15 cm and cook in salted, boiling water for around 30 seconds after the water begins to bubble.

Gather the lasagna and place them for a moment in a bowl of cold salted water. Spread them out onto dishtowels and pat dry.

Lightly butter a pan, cover the bottom with a layer of pasta and then pour over a third of the ragù and spread it out well, sprinkling parmigiano over the top.

Then proceed with another layer of pasta, covering it with half the béchamel and parmigiano, and then continue like this – alternating between layers of pasta topped with béchamel and ragù, both topped with Parmigiano cheese – until the ingredients are finished.

Tip: If you like a softer top, cover the last layer of ragù with another layer of dough and will ensure that the sauce doesn’t dry out.

To make your own homemade bechamel sauce, read the recipe

Here's how to make the perfect ragu.

Before serving, remove this last layer of dough. Cook in the oven at 200°C for around 25-30 minutes.