Green lasagna from Emilia is a traditional dish from Emilia-Romagna, made with green pasta, pork and beef, prosciutto crudo, pancetta, and chicken livers. The sauce is obtained by cooking celery, peeled tomatoes, onion, and carrot. The lasagna is assembled in layers with the sauce and béchamel, then baked in the oven until golden. A rich and flavorful dish, perfect for special occasions.
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.
Add the minced meats and the ham, let them cook for 2 minutes, then deglaze with wine.
When the wine has evaporated, add the tomatoes, season with salt and pepper, and simmer on low heat for 1 hour.
After this time, add the chopped chicken livers, and after a few minutes, add the cream, then remove from heat.
Prepare a béchamel with 40 g of butter, flour, milk, and salt.
Cook the lasagna sheets in a pot of boiling salted water to which you have added a tablespoon of olive oil.
Drain the pasta and place a layer on the bottom of a buttered baking dish.
Cover with some of the ragù and béchamel, sprinkle with Parmesan, then repeat the layers in the indicated sequence.
Padella
Casseruola
Pentola
Scolapasta
Grattugia
Store the lasagna in the refrigerator for up to 3 days
Typical dish of Emilia-Romagna
Italy
| Energy (kcal) | 184.95 |
| Carbohydrates (g) | 16.05 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 12.79 |
| of which Saturates (g) | 3.9 |
| Protein (g) | 12.9 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.32 |
