Lasagne Verdi alla Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	229%	45%
fat	16%	4%
aromatics	14%	26%
salt	0%	0%
vegetables and beans	128%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

85 g	1 (3 ounce) package pancetta, minced
64 g	0.5 cup diced carrot
50 g	0.5 cup diced celery
80 g	0.5 cup diced yellow onion
14 g	1 tablespoon olive oil
198 g	7 ounces ground beef
170 g	6 ounces ground pork
118 g	0.5 cup dry red wine
480 g	2 cups vegetable broth, or more as needed
368 g	1.5 cups plain tomato sauce
	salt to taste
122 g	1/2 cup whole milk
59 g	0.25 cup water
	1 pinch salt
227 g	0.5 (8 ounce) package frozen spinach
454 g	0.5 (16 ounce) package gluten-free all-purpose baking flour
100 g	2 medium eggs, at room temperature
76 g	0.33333334326744 cup unsalted butter
45 g	0.33333334326744 cup gluten-free all-purpose baking flour
488 g	2 cups whole milk
1 g	0.25 teaspoon ground nutmeg
1 g	0.125 teaspoon salt
100 g	1 cup finely grated Parmigiano-Reggiano cheese

Method: 12 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Wow, what a great recipe, this is a game changer for me! This site has many great lasagna recipes and I have made quite a few! Using the parmigiana and bechamel in the recipe created a very light, creamy feel to it that is so different than using ricotta and m” — a cook, 5★