If you’re looking for a fresh and flavorful twist on the traditional lasagna, Lasagna Verde is the answer. Made with delicate layers of spinach-infused pasta, rich béchamel sauce, and savory ragù, this vibrant green lasagna originates from Emilia-Romagna, the heart of Italian gastronomy.

In this blog, we’ll explore what makes Lasagna Verde special, how to make it at home, and why it deserves a place at your table.

What is Lasagna Verde?

Lasagna Verde, or Green Lasagna, is a traditional Italian baked dish where fresh spinach is blended into the pasta dough, giving it a vibrant green color. It’s then layered with ragù alla Bolognese, béchamel sauce, and Parmigiano Reggiano, then baked until bubbling and golden.

It’s the original lasagna from Bologna — long before the Americanized version with ricotta and mozzarella became famous.

Why You’ll Love Lasagna Verde

🌱 Packed with Greens: Spinach pasta not only adds color but also nutrition.

🧀 Rich and Creamy: The combination of béchamel and Parmigiano creates a luxurious texture.

🍝 Traditional Italian Flavor: This is authentic Emilia-Romagna cuisine at its best.

    Ingredients for Lasagna Verde

    For the Spinach Pasta:

    300g all-purpose flour

    2 large eggs

    100g cooked spinach, well-drained and finely chopped


      For the Bolognese Ragù:

      300g ground beef and pork

      1 onion, finely chopped

      1 carrot, diced

      1 celery stalk, diced

      1 cup tomato passata

      Olive oil, salt, pepper


        For the Béchamel Sauce:

        50g butter

        50g flour

        500ml milk

        Pinch of nutmeg, salt


          For Assembling:

          100g Parmigiano Reggiano, grated

          Butter for greasing

            How to Make Lasagna Verde (Step-by-Step)

            1. Prepare the Spinach Pasta

            Mix flour with eggs and chopped spinach until you get a smooth dough.

            Let rest 30 minutes, then roll out thin sheets and cut to fit your baking dish.

            Boil pasta sheets for 1–2 minutes, then cool on a towel.

            2. Cook the Ragù

            Sauté onion, carrot, and celery in olive oil.

            Add ground meat and brown well.

            Add tomato passata, season with salt and pepper, and simmer for at least 1 hour.

            3. Make the Béchamel

            Melt butter in a saucepan, stir in flour to form a roux.

            Gradually whisk in milk until smooth.

            Cook over low heat until thickened, add salt and nutmeg.

            4. Assemble the Lasagna

            Grease a baking dish with butter.

            Layer pasta, a ladle of béchamel, a spoon of ragù, and a sprinkle of Parmigiano.

            Repeat until all ingredients are used, finishing with béchamel and Parmigiano on top.

            5. Bake

            Bake at 180°C (350°F) for 30–40 minutes, until golden and bubbling.

            6. Rest and Serve

            Let it rest for 10–15 minutes before slicing.

              Expert Tips

              ✅ Use fresh spinach for best flavor and color.

              ✅ Let the ragù cook slowly to develop deep flavor.

              ✅ You can make the pasta a day ahead to save time.

                Variations of Lasagna Verde

                Vegetarian Lasagna Verde: Skip the meat and use mushrooms or zucchini.

                Ricotta Lasagna Verde: Add a layer of seasoned ricotta for extra creaminess.

                Gluten-Free Version: Use gluten-free flour for the pasta and béchamel.

                  Pairing Suggestions

                  Serve your Lasagna Verde with:

                  A glass of Sangiovese or Barbera

                  A crisp green salad

                  Rustic Italian bread for dipping

                    Final Thoughts

                    Lasagna Verde is more than just a colorful version of lasagna — it’s a celebration of Italian tradition, fresh ingredients, and rich, comforting flavors. Whether you’re cooking for a special occasion or a cozy family dinner, this dish brings elegance and heart to your table.