Lasagne Bolognese with Spinach

Ingredients for Lasagne Bolognese with Spinach

• 60ml de aceite de oliva

• 90g sliced pancetta, finely chopped

• 1 cebolla mediana, finamente picada

• 1 large carrot, finely chopped

• 1 celery rib, finely chopped

• 2 dientes de ajo, picados

• 900g beef mince chuck (not lean)

• 350ml de vino blanco seco

• 350 ml de leche entera

• 1/4 cup tomato paste

• 1 1/2 teaspoons thyme leaves

• 2 (275g) packages frozen chopped spinach,thawed

• 2 (425g) containers whole-milk ricotta

• 4 huevos grandes, ligeramente batidos

• 80g grated Parmigiano-Reggiano

• 1/2 teaspoons grated nutmeg

• 180ml whole milk, divided

• 12 Barilla no-boil dried lasagne noodles (from 1 box)

• 80g grated Parmigiano-Reggiano

• Equipment: a 13- by 9-inch baking pan (3 inches deep)

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. 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 teaspoons salt, and 3/4 teaspoons pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.

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

Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 350ml ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 120ml milk.

Precalienta el horno a 191°C con la rejilla en el medio.

Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).

Spread 350ml bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 240ml bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 40g parmesan.

Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.