Baked Green Lasagna (Lasagne Verdi)
Baked Green Lasagna (Lasagne Verdi) layers tender spinach pasta with a deeply flavored mixed-meat ragù, velvety béchamel, and creamy ricotta, all finished with a golden Parmesan crust. The balance of savory meats, gentle sweetness from soffritto, and nutmeg-kissed sauce makes it comforting yet refined—perfect for a cozy weekend dinner or a celebratory family meal.
- Prep1 hr
- Cook1 hr 10 mins
- Serves8
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Baked Green Lasagna (Lasagne Verdi), not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 51 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 14 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 21
- Heart Health
- 71
- Metabolic
- 36
- Digestive
- 25
- Inflammatory
- 51
- Performance
- 48
- General Wellness
- 1
Make pasta: Set a steamer insert in a saucepan and add water to just below the insert. Bring the water to a boil. Add the spinach, cover, and steam until bright green, about 2 minutes. Squeeze the spinach to remove excess moisture, then process it in a food processor to form a paste. Add the semolina, eggs, and salt; process until smooth. Transfer the mixture to a large bowl and stir in enough flour to form a smooth dough. Knead briefly, then cover with a dish towel and set aside.
- 2
Make ragu: In a large skillet, melt the butter over medium-high heat. Cook and stir the carrot, celery, onion, and bacon in the hot butter until the onion turns translucent. Stir in the pork, beef, and ham; cook and stir until crumbly and browned. Stir in the beef stock, tomato paste, and oregano. Season with salt and pepper. Reduce the heat to low, cover, and simmer for 20 minutes.
- 3
While the ragu simmers, make the béchamel: In a medium saucepan over medium-low heat, combine the butter and flour. Whisk to make a roux. Remove from the heat and let rest for 1 minute, then whisk in the warm milk. Return to the heat and simmer, stirring constantly, for 10 minutes, until thickened. Season with salt and nutmeg. Remove from the heat.
- 4
Cook pasta: Prepare an ice bath. Bring a large pot of lightly salted water to a boil. On a floured surface, divide the pasta dough into 3 portions. Roll each portion into a thin sheet. Cook each pasta sheet in the boiling water for 3 minutes; remove and dip into the ice water; drain and dry on a clean cloth.
- 5
Finish ragu: Stir the chicken livers into the simmering sauce. Cook for 1 minute, then remove from the heat and set aside.
- 6
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- 7
Assemble lasagna: Place 1 pasta sheet in the bottom of the prepared baking dish. Spread 1/3 of the ragu, 1/4 of the béchamel, 1/3 of the ricotta, and 1/4 of the Parmesan over the pasta. Repeat the layers twice. Top with the remaining béchamel and Parmesan; dot with butter.
- 8
Bake in the preheated oven until the top is golden brown, about 30 minutes.
- Calories 479.21 kcal High 24%
- Protein 30.11 g Good Source 60%
- Carbohydrate 42.63 g 16%
- Total Fat 21.07 g High 27%
- Saturated Fat 11.63 g High 58%
- Trans Fat 0.11 g High --
- Cholesterol 176.22 mg High 59%
- Sodium 724.05 mg High 31%
- Dietary Fiber 4.7 g Moderate 17%
- Total Sugars 6.74 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 406.06 mg Good Source 31%
- Iron 4.37 mg Good Source 24%
- Potassium 632.61 mg Moderate 13%
- Vitamin A 597.43 mcg Good Source 66%
- Vitamin C 7.96 mg Low Source 9%
- Vitamin D 1.04 mcg Low Source 5%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Celery
- Tomatoes 🍅
- Onions 🧅
About This Recipe
Baked Green Lasagna (Lasagne Verdi) is made with 22 ingredients and serves 8. It takes about 2 hrs 10 mins and is rated hard. Key ingredients include All Purpose Flour, Bacon, Beef Stock, and Butter. Each serving provides about 479.21 kcal, and is a good source of protein.
Recipe Questions
- What is Baked Green Lasagna (Lasagne Verdi) made of?
- The main ingredients are All-Purpose Flour, Bacon, Beef Stock, Butter, Carrot. The full list of 22 is above.
- How long does it take to make Baked Green Lasagna (Lasagne Verdi)?
- About 2 hrs 10 mins in total: 1 hr to prepare and 1 hr 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 479.21 kcal. The full nutrition breakdown is above.
- Is Baked Green Lasagna (Lasagne Verdi) easy to make?
- This recipe is rated hard, with 22 ingredients and 8 steps.
- Is Baked Green Lasagna (Lasagne Verdi) healthy?
- Baked Green Lasagna (Lasagne Verdi) has an easyChef Pro health score of 49/100. Per serving, it provides 479.21 calories and 30.11 g of protein, or 60% of the Daily Value. It is a good source of calcium, iron and vitamin A. Worth noting per serving: sodium at 724.05 mg (31% of the Daily Value) and saturated fat at 11.63 g (58% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten, Celery, Tomatoes and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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