Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

Name: Lazy Lasagna with Lamb Ragu, Spinach and Ricotta
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Freshly ground black pepper; 3 Tbsps butter; 1 carrot, peeled and finely chopped or grated; 473 milliliters chicken stock; 237 milliliters dry white wine; 2 Tbsps all-purpose flour; 473 milliliters fresh ricotta cheese; 4 large cloves garlic, grated or finely chopped; 1 teaspoons ground cloves; 680 grams ground lamb; 454 grams wavy edge lasagna noodles, broken into large, irregular pieces; 591 milliliters milk; 6 servings Freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 1 Tbsp fresh oregano or marjoram, finely chopped or 1 teaspoon dried; 237 milliliters shredded or freshly grated Parmigiano-Reggiano cheese; 2 sprigs A couple rosemary, leaves picked and finely chopped; 6 servings Salt; 6 servings Salt and freshly ground black pepper; 567 grams boxes organic, chopped spinach, defrosted and drained; 59 milliliters tomato paste; 59 milliliters A generous handful, freshly chopped mint and/or parsley (about

Lazy Lasagna with Lamb Ragu, Spinach and Ricotta might be just the Mediterranean recipe you are searching for. One portion of this dish contains about 53g of protein, 59g of fat, and a total of 1091 calories. This recipe serves 6. This recipe covers 51% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. Head to the store and pick up ricotta cheese, chicken stock, salt and pepper, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Watch how to make this recipe.

Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. Stir in tomato paste, cook 1 minute or until fragrant. Stir in stock then wine, reduce heat to low and gently simmer.

Ingredients you will need

Extra Virgin Olive Oil

Tomato Paste

Ground Lamb

Marjoram

Rosemary

Carrot

Clove

Garlic

Pepper

Onion

Stock

Meat

Salt

Wine

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

In salted boiling water, undercook the pasta by 2 minutes from package directions. Reserve a cup of starchy pasta liquid.

Ingredients you will need

Pasta

Water

Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken. Season the bechamel sauce with salt, pepper, and nutmeg, to taste.

Ingredients you will need

Butter

Nutmeg

Pepper

All Purpose Flour

Sauce

Milk

Salt

Equipment you will use

Pot

Whisk

Drain the pasta and add back to the pasta pot. Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen.

Ingredients you will need

Pasta

Water

Lamb

Equipment you will use

Pot

Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.

Ingredients you will need

Spinach

Pasta

Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole.

Ingredients you will need

Parsley

Ricotta Cheese

Pasta

Mint

Pour the bechamel sauce in even layer around the casserole and top with grated cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.

Ingredients you will need

Cheese