Green Lasagna Emilia-Style

Name: Green Lasagna Emilia-Style
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Cuisine: Italia
Ingredients: 450 G Green Lasagna Type Pasta; 50 Cl Milk; 100 G Pork Loin; 100 G Beef; 100 G Prosciutto Crudo; 50 G Pancetta; 100 G Chicken Livers; 30 G Flour; to taste Dry White Wine; 80 G Butter; 1 Stalk Celery; 500 G Peeled Tomatoes; 1 Onion; 1 Carrot; to taste Salt; to taste Pepper; to taste Cream; 50 G Grated Parmesan Cheese; 1 Tablespoon Olive Oil

@tuduu

Category: First courses

Green lasagna Emilia-style is a traditional dish from Emilia-Romagna, made with green pasta, pork and beef, prosciutto crudo, pancetta, and chicken livers. The sauce is made by cooking celery, peeled tomatoes, onion, and carrot. The lasagna is assembled in layers with the sauce and béchamel, then baked until golden. A rich and flavorful dish, perfect for special occasions.

Difficulty: Medium

Cooking time: 120 minCooking: 120 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Green lasagna type pasta450G
Milk50Cl
Pork loin100G
Beef100G
Prosciutto crudo100G
Pancetta50G
Chicken livers100G
Flour30G
Dry white wineto taste
Butter80G
Celery1Stalk
Peeled tomatoes500G
Onion1
Carrot1
Saltto taste
Pepperto taste
Creamto taste
Grated parmesan cheese50G
Olive oil1Tablespoon

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Chop the pancetta, carrot, onion, and celery and sauté them in a saucepan with a knob of butter over moderate heat for a few minutes
STEP 2 OF 8
Add the minced meats and prosciutto, let them flavor for 2 minutes, then pour in the wine
STEP 3 OF 8
When the wine has evaporated, add the tomatoes, salt, pepper, and cook over low heat for 1 hour
STEP 4 OF 8
After this time, add the chopped livers and after a few minutes the cream, then remove from heat
STEP 5 OF 8
Prepare a béchamel sauce with 40 g of butter, flour, milk, and salt
STEP 6 OF 8
Boil the lasagna in a pot full of salted boiling water to which you have added a tablespoon of olive oil
STEP 7 OF 8
Drain the pasta and place a layer on the bottom of a buttered baking dish
STEP 8 OF 8
Cover with some of the ragù and béchamel, sprinkle with Parmesan, then repeat the layers in the indicated sequence

Suggestions

Frying Pan
Saucepan
Pot
Colander
Grater

General Information

Storage notes

Store the lasagna in the refrigerator for up to 3 days

More information

Typical dish of Emilia-Romagna

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	194.52
Carbohydrates (g)	18.01
of which Sugars (g)	3.49
Fat (g)	13.28
of which Saturates (g)	4.5
Protein (g)	11.92
Fiber (g)	0.75
Sale (g)	0.17

Proteins
11.92g·27%
Carbohydrates
18.01g·41%
Fats
13.28g·30%
Fibers
0.75g·2%