Rustic Lasagna With Fresh Spinach Pasta
User Reviews
5
6 reviews
Excellent
-
Prep Time
3 hrs
-
Cook Time
1 hr
-
Total Time
4 hrs
-
Servings
12
-
Calories
466 kcal
-
Course
Main Course
-
Cuisine
Italian
Rustic Lasagna With Fresh Spinach Pasta
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This is probably my #1 signature dish. I've truly been perfecting this for over 20 years. This dish holds a special place for Wesley and me. We just love it. It takes a lot of special loving to make this come to life...but boy, oh boy, is it divine. Wait till you have it the next day!
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Ingredients
FOR THE BOLOGNESE
- 2 tablespoon olive oil
- ⅛ lb prosciutto finely chopped
- 1 cup carrot chopped
- 1 cup celery chopped
- 1 cup yellow onion chopped
- 1½ lb ground beef
- ½ lb ground pork
- ½ lb veal ground
- ½ cup red wine
- 1 oz can San Marzano Tomatoes chopped in food processor, juice reserved
- 2 teaspoon kosher salt
- 1 teaspoon crushed red pepper
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon oregano dried
- 1 tablespoon basil dried
FOR THE BÉCHAMEL SAUCE
- 3 tablespoon butter unsalted
- 4 tablespoon all-purpose flour
- 2 cups milk hot
- 1 large white onion halved
- 1 large bay leaf
- 2 cloves
- salt to tasted
- black pepper to tasted
FOR THE ASSEMBLY
- spinach pasta cooked, fresh
- Parmigiano-Reggiano cheese about 1 cup, freshly grated
Instructions
- MAKE THE BOLOGNESE SAUCE:
- Heat the olive oil in a large pot over medium-high heat
- Add the prosciutto, and cook for 5 minutes
- Add the carrots, celery, and onion...cook until soft...about 15 minutes
- Add the beef, pork and veal, cook until almost no longer pink
- Add the wine...cook for about 4 minutes
- Drain off the fat through a colander, or fine mesh sieve, Add back to the pot.
- Add the tomatoes and their juice
- Mix well. Add remaining spices.
- Simmer over low-medium heat for about 3 hours, stirring occasionally
- Cook the fresh spinach pasta
- MAKE THE BECHAMEL SAUCE:
- Take the onion half and use two cloves to stick through a bay leave to adhere to the flat side of the onion.
- Heat the butter in a medium-sized, heavy pan
- Add flour, and whisk for about 2 minutes, to form lightly browned roux
- Slowly add the heated milk
- Add the onion, with the bay leaf/cloves facing down.
- Whisking the milk around the onion continuously until thickened, about 5 minutes.
- ASSEMBLE AND FINISH OFF THE LASAGNA:
- Pre-heat the oven to 350 degrees:
- Start with a thin layer of bolognese sauce at the bottom of a lasagna pan
- Add a layer of pasta noodles
- Spoon a layer of the bechamel sauce
- Sprinkle about ¼ cup of the grated parm-reg cheese over the sauce
- Add another layer of pasta
- Add another layer of grated parm-reg cheese
- Add another layer of sauce
- Add another layer of pasta
- Add another layer of bechamel sauce
- Add another layer of grated parm-reg cheese
- Add another layer of pasta
- Add another thin layer of sauce and then sprinkle more cheese to top.
- Bake for 1 hour, uncovered.
- Let rest for at least 30 minutes.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
9g
(3%)
Protein
28g
(56%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Cholesterol
146mg
(49%)
Sodium
674mg
(28%)
Potassium
499mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2438IU
(49%)
Vitamin C
5mg
(6%)
Calcium
199mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 146mg | 49% |
| Sodium | 674mg | 28% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2438IU | 49% |
| Vitamin C | 5mg | 6% |
| Calcium | 199mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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