Stanley Tucci’s Lasagne Verde Recipe
This Stanley Tucci’s Lasagne Verde Recipe is rich, comforting and full of love. It uses green pasta, creamy béchamel and slow-cooked meat sauce.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup fresh spinach cooked and blended
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stick finely chopped
- 500 g ground beef or pork
- 1 cup tomato passata
- 2 tablespoons tomato paste
- Salt to taste
- Black pepper to taste
- 2 cups whole milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup grated Parmesan cheese
Instructions
Make Green Pasta Dough
- Mix flour, eggs and spinach puree. Knead until smooth. Cover and rest for 30 minutes.
Roll the Pasta Sheets
- Roll dough thin. Cut into lasagne sheets. Set aside on floured surface.
Cook Vegetables
- Heat olive oil. Cook onion, carrot and celery until soft and fragrant.
Add Meat
- Add ground meat. Cook until browned. Break lumps using wooden spoon.
Add Tomatoes
- Stir in tomato paste and passata. Season with salt and pepper.
Simmer Sauce
- Cook sauce on low heat for 30 minutes. Stir occasionally.
Make Béchamel Sauce
- Melt butter. Add flour. Whisk milk slowly. Cook until smooth and thick.
Assemble Lasagne
- Layer pasta, meat sauce, béchamel and Parmesan. Repeat layers evenly.
Bake Lasagne
- Bake at 180°C for 45 minutes. Top should be golden and bubbling.
Rest Before Serving
- Let lasagne rest 10 minutes. This helps clean slicing.
Notes
- Use fresh spinach for brighter green pasta.
- Simmer meat sauce slowly for deep flavor.
- Do not overcook pasta sheets.
- Let lasagne rest before cutting.
- Use good Parmesan for best taste.