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Spinach Lasagne Verde

4.6
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PREP TIME
60 min
COOKING TIME
70 min
TOTAL TIME
130 min
SERVINGS
8 servings
Dinner Italian
Spinach Lasagne Verde
Ingredients
  • 5 ounces spinach - rinsed, stemmed, and dried
  • 5/8 cup semolina flour
  • 2 eggs
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons butter
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • 2 slices bacon, diced
  • 3 1/2 ounces lean ground pork
  • 3 1/2 ounces lean ground beef
  • 3 1/2 ounces minced ham
  • 1 cup beef stock
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 3 1/2 ounces chicken livers, trimmed and chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups warm milk
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 1 pint ricotta cheese
  • 1 2/3 cups grated Parmesan cheese
  • 3 tablespoons butter
Instructions
1
Prepare pasta: Insert a steamer basket into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a rolling boil and add spinach, cover, and steam until it reaches a vibrant green color, approximately 2 minutes. Squeeze the spinach to remove excess moisture and blend in a food processor until you have a smooth paste. Combine semolina, eggs, and salt; blend until well combined. Transfer the mixture to a large mixing bowl and add flour as needed to create a smooth dough. Knead the mixture briefly, then cover it with a clean towel and set aside.
2
Create ragu: In a large skillet, melt butter over medium-high heat. Cook and stir the chopped carrot, celery, onion, and bacon in hot butter until the onion becomes translucent. Add pork, beef, and ham; cook and stir until it's crumbly and nicely browned. Stir in beef stock, tomato paste, and oregano. Season with salt and pepper to taste. Reduce the heat to low, cover, and let simmer for 20 minutes.
3
While the ragu is cooking, prepare béchamel: In a medium saucepan, melt butter over low heat. Whisk in flour to create a smooth roux. Remove from the heat, let it rest for 1 minute, then whisk in warm milk. Return to low heat and simmer for 10 minutes, stirring constantly, until it thickens. Season with salt and nutmeg to taste. Remove from the heat.
4
Cook pasta: Prepare an ice bath for cooling the cooked pasta. Bring a large pot of lightly salted water to a boil. On a floured surface, divide the pasta dough into 3 portions. Roll out each portion to a thin sheet. Cook each pasta sheet in boiling water for 3 minutes; remove, dip in the ice bath, drain, and dry on a clean cloth.
5
Finish ragu: Stir chicken livers into the simmering sauce. Cook for 1 minute, remove from heat, and set aside to cool.
6
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
7
Assemble lasagna: Place one pasta sheet at the bottom of the prepared baking dish. Spread 1/3 of the ragu, 1/4 of the béchamel, 1/3 of the ricotta, and 1/4 of the Parmesan over the pasta. Repeat this layering process twice. Top with remaining béchamel and Parmesan; dot the top with butter.
8
Bake in the preheated oven until the top is golden brown, approximately 30 minutes.