Lasagne of Emilia-Romagna (Lasagne verdi al forno) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 165) by Lynne Rossetto Kasper

  • spinach
  • carrots
  • celery
  • nutmeg
  • onions
  • pancetta
  • canned tomatoes
  • dry red wine
  • pork loin
  • all-purpose flour
  • milk
  • veal shoulder
  • prosciutto di Parma
  • Parmigiano Reggiano cheese
  • meat broth
  • beef skirt steaks
  • EYB Comments

    The book's "Spinach pasta" and "Country-style ragù" called for in this recipe must be started at least 4 hours before serving. Can substitute lasagne pasta for spinach pasta, the book's "Meat essences" or chicken broth for meat broth, beef chuck for beef skirt steaks, and Italian sausages for pork loin.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Spinach pasta" and "Country-style ragù" called for in this recipe must be started at least 4 hours before serving. Can substitute lasagne pasta for spinach pasta, the book's "Meat essences" or chicken broth for meat broth, beef chuck for beef skirt steaks, and Italian sausages for pork loin.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.