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.
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 prosciutto, let them flavor for 2 minutes, then pour in the wine
When the wine has evaporated, add the tomatoes, salt, pepper, and cook over low heat for 1 hour
After this time, add the chopped livers and after a few minutes the cream, then remove from heat
Prepare a béchamel sauce with 40 g of butter, flour, milk, and salt
Boil the lasagna in a pot full of salted boiling 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
Frying Pan
Saucepan
Pot
Colander
Grater
Store the lasagna in the refrigerator for up to 3 days
Typical dish of Emilia-Romagna
Italia
| 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 |
