Classic Spinach Lasagna

Classic Spinach Lasagna Recipe

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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

How to Make Classic Spinach Lasagna


  • 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.

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About Classic Spinach Lasagna

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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