Classic Italian Lasagne with Spinach Pasta and Meat Ragu

Ingredients

• 4 tablespoons Olive Oil (extra virgin)
• 1 piece Onion (medium, peeled and diced)
• 1 piece Carrot (medium, peeled and diced)
• 1 stalk Celery (diced)
• 2 cloves Garlic (minced)
• 500 g Pork Mince (80% lean)
• 500 g Beef Mince (80% lean)
• 200 ml Red Wine (dry, light)
• 1000 ml Tomato Passata (smooth, no chunks)
• 1 piece Parmesan Rind (about 50 g)
• to taste pinch Salt
• to taste pinch Black Pepper
• 250 g Baby Spinach (fresh)
• 3 large Eggs (room temperature)
• 300 g All-Purpose Flour (for pasta dough)
• 1 tsp Salt
• 50 g Butter (unsalted)
• 50 g All-Purpose Flour (for béchamel roux)
• 600 ml Milk (cold)
• 1/4 whole Nutmeg (freshly grated)
• 200 g Mozzarella (shredded)
• 100 g Parmesan Cheese (freshly grated)
• 10 leaves Fresh Basil Leaves (whole)
• 50 g Semolina Flour (for dusting pasta sheets)

Instructions

1. Dice the sofrito vegetables

   Dice the onion, carrot, and celery into uniform small pieces. Set aside.

   Time: PT5M

2. Sweat the vegetables

   Heat a large skillet over medium heat, add 2 Tbsp olive oil, then add the diced onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until softened but not colored (about 5 minutes).

   Time: PT5M

3. Add garlic and extra oil

   Add the minced garlic and an extra drizzle of olive oil to the skillet. Cook 2 minutes, stirring to avoid burning.

   Time: PT2M

4. Brown the meat

   In a separate plate, break the pork and beef mince into small chunks. Add the meat to the hot skillet, season with salt, and let it sit to develop a golden crust before stirring. Break up as it cooks until evenly browned (about 10 minutes).

   Time: PT10M

5. Deglaze with wine

   Pour the red wine into the pan, scraping up the browned bits (fond) from the bottom. Reduce until the liquid is about half (approximately 5 minutes).

   Time: PT5M

6. Combine sofrito and simmer

   Return the softened sofrito to the pan, add the reduced wine, then stir in the tomato passata, a splash of water if needed, and the Parmesan rind. Cover and let simmer on low for at least 2 hours, stirring occasionally.

   Time: PT2H

7. Prepare spinach

   Bring a pot of salted water to a boil. Blanch the spinach for 20 seconds, then transfer immediately to an ice‑water bowl. Drain, squeeze out excess moisture, and set aside.

   Time: PT5M

8. Blend spinach with eggs

   In a bowl, combine the well‑drained spinach with the 3 eggs. Blend with a blender or finely chop by hand until a uniform mixture forms.

   Time: PT5M

9. Make pasta dough

   In a large mixing bowl, combine 300 g flour and 1 tsp salt. Make a well, add the spinach‑egg mixture, and mix until a shaggy dough forms. Knead on a lightly floured surface for 8‑10 minutes until smooth and elastic.

   Time: PT10M

10. Rest the dough

    Cover the dough with cling film or place in a vacuum bag. Let rest at room temperature for 30 minutes (or refrigerate if total prep exceeds 2 hours).

    Time: PT30M

11. Roll, laminate and cut sheets

    Dust the work surface with flour and semolina. Roll the dough into a thin sheet, fold like an envelope, roll again, and repeat once more (lamination). Then roll to a thin sheet suitable for lasagne and cut into 23 × 30 cm sheets (about 6 sheets).

    Time: PT30M

12. Cook pasta sheets

    Bring a large pot of salted water to a boil. Cook each pasta sheet for 2 minutes, then transfer immediately to an ice‑water bowl to stop cooking. Lay sheets on a clean tea towel to dry.

    Time: PT12M

13. Prepare béchamel sauce

    Melt 50 g butter in a saucepan over medium heat. Whisk in 50 g flour and cook 1‑2 minutes until fragrant. Gradually whisk in 600 ml cold milk (in two additions) until smooth. Simmer 10‑15 minutes, stirring, until the sauce coats the back of a spoon. Season with grated nutmeg, salt and pepper. Remove from heat and keep warm.

    Time: PT15M

14. Assemble the lasagne

    Preheat oven to 180°C. In the baking dish, spread a thin layer of meat ragu, place a pasta sheet, add a layer of béchamel, sprinkle mozzarella, repeat layers (ragu, pasta, béchamel, mozzarella) ending with a sheet, a thin layer of passata, and a handful of fresh basil leaves. Top with remaining mozzarella and grated Parmesan. Cover loosely with foil.

    Time: PT10M

15. Bake covered

    Bake the covered lasagne in the preheated oven for 30 minutes.

    Time: PT30M

    Temperature: 180°C

16. Finish and brown top

    Remove foil, add a few more basil leaves if desired, and bake uncovered for 15 minutes. Switch oven to broil (or set to high heat) for the final 5 minutes to achieve a golden crust.

    Time: PT20M

    Temperature: 180°C

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil
• Instead of Pork Mince: ground turkey
• Instead of Beef Mince: ground veal
• Instead of Red Wine: white wine
• Instead of Tomato Passata: canned crushed tomatoes
• Instead of Baby Spinach: frozen spinach (thawed and drained)
• Instead of Milk: unsweetened plant‑based milk
• Instead of Mozzarella: provolone

Equipment Needed

• Large pot with lid
• Wide‑bottomed skillet
• Wooden spoon
• Chef's knife
• Cutting board
• Blender or food processor (optional)
• Mixing bowl
• Dough cutter (optional)
• Rolling pin
• Pasta board or clean countertop
• Colander
• Ice water bowl
• Kitchen scale (optional)
• Measuring spoons
• Oven
• Baking dish (23 × 30 cm)
• Aluminum foil
• Grater (microplane)
• Whisk

Critical Steps — Do Not Skip

• Sweat the vegetables
• Brown the meat
• Deglaze with wine
• Combine sofrito and simmer
• Make pasta dough
• Roll, laminate and cut sheets
• Prepare béchamel sauce
• Bake covered
• Finish and brown top

Chef Tips from the Video

• Use a kitchen scale for precise meat and flour measurements
• Grate Parmesan rind directly into the sauce for extra umami
• Resting the dough at room temperature speeds up gluten relaxation
• If you have a pasta roller, use it for the initial thin sheet before hand‑rolling

Troubleshooting

Storage

Refrigerator: Cool completely, then cover and store up to 3 days.

Freezer: Freeze individual portions wrapped tightly for up to 2 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Ragu can be made 2 days ahead and frozen
• Pasta sheets can be rested, rolled and frozen on a tray before assembling
• Béchamel can be prepared ahead and reheated gently