Photo: Eaters Collective
Lasagne Verdi al Forno
30 ingredients
1 hr + 30 min
1 9x13-inch dish
openrecipes
"A recipe from my home in Emilia-Romagna, Italy; this lasagna made with spinach pasta cannot be beat. It's excellent if you want to impress some guests, or even yourself. It may be a bit time consuming, but it's well worth the TLC you put into it."
Estimated Nutrition (whole recipe, rough)
2373
Calories
176g
Protein
97g
Fat
186g
Carbs
Counts 22 of 23 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken Liver | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- PASTA
- 5 ounces spinach - rinsed, stemmed, and dried
- 2 eggs
- 5/8 cup semolina flour
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- RAGU
- 2 tablespoons butter
- 2 slices bacon, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- 3 1/2 ounces lean ground pork
- 3 1/2 ounces lean ground beef
- 3 1/2 ounces minced ham
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 cup beef stock
- salt and pepper to taste
- 3 1/2 ounces chicken livers, trimmed and chopped
- BECHAMEL
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups warm milk
- 1 pinch salt
- 1 pinch ground nutmeg
- CHEESE
- 1 2/3 cups grated Parmesan cheese
- 1 pint ricotta cheese
- 3 tablespoons butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes