Classic Spinach Lasagna1
By Just A Pinch KitchenCrew
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- 1/2 oz
- porcini mushrooms, dried
- 2 Tbsp
- olive oil
- 2 oz
- pancetta, coarsely chopped
- 3 Tbsp
- chopped onion
- 1/2 lb
- lean ground beef
- salt and freshly ground pepper
- 2 oz
- chicken livers, cleaned and minced
- 2 Tbsp
- tomato paste
- 1.5 lb
- fresh spinach
- 1 c
- ricotta cheese
- whole nutmeg
- 1 lb
- fresh lasagna noodles
- 1.5 Tbsp
- 1 c
- parmesan cheese
1TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup boiling water over them.
2Let them sit for 30 minutes, then drain, reserving the water.
3Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit.
4Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl.
5Heat the olive oil in a large non-reactive skillet.
6Add the pancetta and onion and saute over low heat 5 minutes.
7Raise heat to medium, crumble in the ground beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper.
8Saute 5 more minutes, stirring to break up the meat.
9Add the chopped chicken livers and the chopped porcini.
10In a measuring cup, combine 1/2 cup of the mushroom-soaking liquid and 1/2 cup hot water.
11Dissolve the tomato paste in this liquid and add it to the skillet.
12Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer.
13TO MAKE THE SPINACH FILLING: If you are using fresh spinach, wash it carefully, and place it in a large pot with only the amount of water that clings to the leaves.
14Sprinkle lightly with salt, cover the pot and turn heat to high.
15As soon as the spinach wilts, reduce heat to medium and cook 5 minutes. (If using frozen spinach, cook according to package directions.)
16Drain the spinach in a colander, spray with cold water, squeeze out most of the water, and chop it fine.
17Put it into a bowl and add the ricotta, the egg, 1/4 teaspoon of salt and several gratings of fresh nutmeg.
18Stir all together well.
19COOKING THE LASAGNA: Bring a large pot of salted water to the boil.
20Fill a large bowl with ice water.
21Lay out several clean dish towels on a work surface.
22Drop the lasagna noodles a few at a time into the boiling water and cook 1 minute.
23Drain them with a slotted spoon, dip them into the bowl of ice water to stop the cooking, and lay them out on the dish towels while you cook the rest.
24ASSEMBLY AND BAKING: Preheat oven to 400.
25Butter a 10-by-14-inch baking dish with 1/2 tablespoon butter.
26Cover the bottom of the dish with a layer of lasagna noodles. (Use about a quarter of them.)
27Spread 1/4 of the spinach-ricotta mixture over the surface.
28Sprinkle on 1/4 of the parmigiano, then 1/4 of the meat sauce.
29Make 3 more layers in the same way, ending with the cheese and meat sauce.
30Finally, dot the top with the remaining tablespoon of butter.
31Bake 15 minutes, or until the sauce is bubbling hot.
32Remove from the oven and let sit for 10 minutes before serving.