Try this Lasagne Bolognese with Spinach recipe, or contribute your own.
Suggest a better descriptionSource: Originally by Melissa Roberts and modified to have
Make Sauce:
Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta (or crushed italian sausage), onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, (12 to 15 minutes). Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, (6 to 10 minutes). Stir in wine, milk, tomato paste, Crushed Tomato's, thyme,Oregano, Basil, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, (about 1 hour).
Make ricotta filling:
Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
Whisk together ricotta, eggs, parmesan, nutmeg, 3/4 teaspoons salt, and 1/2 teaspoon pepper. Transfer 3/4 cups ricotta mixture to another bowl and whisk in 1/8 cup milk; set aside. Whisk spinach into remaining filling with remaining 1/4 cup milk.
Assemble and bake lasagne:
Preheat oven to 375°F with rack in middle.
Soak noodles in a bowl of very warm water until pliable but
not softened, (3 to 5 minutes). Place on a kitchen towel (it's not necessary to pat noodles dry).
Spread 1 cup Bolognese sauce in baking pan and sprinkle with 1/2 tablespoon parmesan. Cover with 2 noodles, leaving space in between. Spread half of the spinach filling on top, then 1 cup Bolognese sauce, and top with 1/2 tablespoon parmesan and 2 noodles; repeat. Top with remaining Bolognese sauce, 1/2 tablespoon parmesan, and remaining 2 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/8 cup parmesan.
Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.
Notes:
Bolognese sauce can be made 2 days ahead and chilled (covered once cool).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2783g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2721 | ||
Calories from Fat: 1497 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 166.3g | 222 % | |
Saturated Fat 76.8g | 384 % | |
Monounsaturated Fat 63.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 995.6mg | 306 % | |
Sodium 2960.1mg | 102 % | |
Potassium 6584mg | 173 % | |
Total Carbohydrate 120.3g | 35 % | |
Dietary Fiber 30.9g | 123 % | |
Sugars, other 89.4g | ||
Protein 194.1g | 277 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2721
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