From Our Kitchen: Green Lasagna

Ingredients

• 300 g fresh spinach pasta sheets (lasagna verde)

• 500 g béchamel sauce

• 400 g meat ragù (or vegetable ragù for a lighter version)

• 100 g grated Parmigiano Reggiano

• A generous drizzle of Il Fontanaro Extra Virgin Olive Oil

• Salt & freshly ground pepper

Preparation

1. Preheat the oven to 180°C (350°F).

2. Lightly grease a baking dish with extra virgin olive oil.

3. Spread a thin layer of béchamel on the bottom.

4. Add a layer of green pasta sheets.

5. Cover with ragù, béchamel, a drizzle of olive oil, and a sprinkle of Parmigiano.

6. Repeat the layers until ingredients are finished.

7. Finish with béchamel, Parmigiano, and a final drizzle of olive oil.

8. Bake for about 30–35 minutes until golden and bubbling.

9. Let it rest 10 minutes before serving.

A final drizzle of our Gold Medal olive oil just before serving will elevate the flavors beautifully.