Lasagne Bolognese with Spinach

Name: Lasagne Bolognese with Spinach
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large carrot, finely chopped; 1 rib celery rib, finely chopped; 355 milliliters dry white wine; 4 larges eggs, lightly beaten; 567 grams packages frozen chopped spinach,thawed; 2 garlic cloves, chopped; 907 grams ground beef chuck (not lean); 1 teaspoons grated nutmeg; 59 milliliters olive oil; 1 medium onion, finely chopped; 12 Barilla no-boil dried lasagne noodles (from 1 box); 85 grams sliced pancetta, finely chopped; 118 milliliters grated Parmigiano-Reggiano; 850 grams whole-milk ricotta; 2 teaspoons thyme leaves; 59 milliliters tomato paste; 177 milliliters whole milk, divided

Lasagne Bolognese with Spinach might be just the sauce you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 779 calories, 44g of protein, and 39g of fat each. This recipe is typical of Mediterranean cuisine. If you have eggs, nutmeg, parmigiano-reggiano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 hours.

Instructions

Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes.

Ingredients you will need

Vegetable

Pancetta

Carrot

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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, thyme, 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.

Ingredients you will need

Tomato Paste

Pepper

Sauce

Thyme

Beef

Meat

Milk

Salt

Wine

Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.

Ingredients you will need

Spinach

Equipment you will use

Kitchen Towels

Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper.

Ingredients you will need

Parmesan

Ricotta Cheese

Nutmeg

Pepper

Egg

Salt

Equipment you will use

Whisk

Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside.

Ingredients you will need

Ricotta Cheese

Milk

Equipment you will use

Whisk

Bowl

Whisk spinach into remaining filling with remaining 1/2 cup milk.

Ingredients you will need

Spinach

Milk

Equipment you will use

Whisk

Preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Bowl

Place on a kitchen towel (it's not necessary to pat noodles dry).

Ingredients you will need

Pasta

Equipment you will use

Kitchen Towels

Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between.

Ingredients you will need

Bolognese

Parmesan

Pasta

Spread

Equipment you will use

Baking Pan

Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles.

Ingredients you will need

Bolognese

Parmesan

Pasta

Spinach

Spread

Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.

Ingredients you will need

Parmesan

Ricotta Cheese

Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes.

Equipment you will use

Baking Paper

Oven

Aluminum Foil

Frying Pan

Remove foil and bake until top is browned in spots, about 15 minutes more.

Equipment you will use

Oven

Aluminum Foil

Let stand 15 to 30 minutes before cutting.

•Bolognese sauce can be made 2 days ahead and chilled (covered once cool).•Lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.

Ingredients you will need

Bolognese

Equipment you will use

Aluminum Foil

Oven