classic spinach lasagna

How To Make classic spinach lasagna

• 1

  TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup boiling water over them.
• 2

  Let them sit for 30 minutes, then drain, reserving the water.
• 3

  Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit.
• 4

  Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl.
• 5

  Heat the olive oil in a large non-reactive skillet.
• 6

  Add the pancetta and onion and saute over low heat 5 minutes.
• 7

  Raise heat to medium, crumble in the ground beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper.
• 8

  Saute 5 more minutes, stirring to break up the meat.
• 9

  Add the chopped chicken livers and the chopped porcini.
• 10

  In a measuring cup, combine 1/2 cup of the mushroom-soaking liquid and 1/2 cup hot water.
• 11

  Dissolve the tomato paste in this liquid and add it to the skillet.
• 12

  Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer.
• 13

  TO 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.
• 14

  Sprinkle lightly with salt, cover the pot and turn heat to high.
• 15

  As soon as the spinach wilts, reduce heat to medium and cook 5 minutes. (If using frozen spinach, cook according to package directions.)
• 16

  Drain the spinach in a colander, spray with cold water, squeeze out most of the water, and chop it fine.
• 17

  Put it into a bowl and add the ricotta, the egg, 1/4 teaspoon of salt and several gratings of fresh nutmeg.
• 18

  Stir all together well.
• 19

  COOKING THE LASAGNA: Bring a large pot of salted water to the boil.
• 20

  Fill a large bowl with ice water.
• 21

  Lay out several clean dish towels on a work surface.
• 22

  Drop the lasagna noodles a few at a time into the boiling water and cook 1 minute.
• 23

  Drain 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.
• 24

  ASSEMBLY AND BAKING: Preheat oven to 400.
• 25

  Butter a 10-by-14-inch baking dish with 1/2 tablespoon butter.
• 26

  Cover the bottom of the dish with a layer of lasagna noodles. (Use about a quarter of them.)
• 27

  Spread 1/4 of the spinach-ricotta mixture over the surface.
• 28

  Sprinkle on 1/4 of the parmigiano, then 1/4 of the meat sauce.
• 29

  Make 3 more layers in the same way, ending with the cheese and meat sauce.
• 30

  Finally, dot the top with the remaining tablespoon of butter.
• 31

  Bake 15 minutes, or until the sauce is bubbling hot.
• 32

  Remove from the oven and let sit for 10 minutes before serving.
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