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5.0 from 6 votes

Rustic Lasagna With Fresh Spinach Pasta

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!

Prep Time
3 hrs
Cook Time
1 hr
Total Time
4 hrs
Servings: 12
Calories: 466 kcal
Course: Main Course
Cuisine: Italian

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 ground veal
  • 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 dried oregano
  • 1 tablespoon dried basil
FOR THE BÉCHAMEL SAUCE
  • 3 tablespoon unsalted butter
  • 4 tablespoon all-purpose flour
  • 2 cups Hot Milk
  • 1 large white onion halved
  • 1 large bay leaf
  • 2 cloves
  • salt and pepper to tasted
FOR THE ASSEMBLY
  • Fresh fresh spinach pasta cooked
  • freshly grated Parmigiano-reggiano cheese about 1 cup

Instructions

    Cup of Yum
  1. MAKE THE BOLOGNESE SAUCE:
  2. Heat the olive oil in a large pot over medium-high heat
  3. Add the prosciutto, and cook for 5 minutes
  4. Add the carrots, celery, and onion...cook until soft...about 15 minutes
  5. Add the beef, pork and veal, cook until almost no longer pink
  6. Add the wine...cook for about 4 minutes
  7. Drain off the fat through a colander, or fine mesh sieve, Add back to the pot.
  8. Add the tomatoes and their juice
  9. Mix well. Add remaining spices.
  10. Simmer over low-medium heat for about 3 hours, stirring occasionally
  11. Cook the fresh spinach pasta
  12. MAKE THE BECHAMEL SAUCE:
  13. Take the onion half and use two cloves to stick through a bay leave to adhere to the flat side of the onion.
  14. Heat the butter in a medium-sized, heavy pan
  15. Add flour, and whisk for about 2 minutes, to form lightly browned roux
  16. Slowly add the heated milk
  17. Add the onion, with the bay leaf/cloves facing down.
  18. Whisking the milk around the onion continuously until thickened, about 5 minutes.
  19. ASSEMBLE AND FINISH OFF THE LASAGNA:
  20. Pre-heat the oven to 350 degrees:
  21. Start with a thin layer of bolognese sauce at the bottom of a lasagna pan
  22. Add a layer of pasta noodles
  23. Spoon a layer of the bechamel sauce
  24. Sprinkle about ¼ cup of the grated parm-reg cheese over the sauce
  25. Add another layer of pasta
  26. Add another layer of grated parm-reg cheese
  27. Add another layer of sauce
  28. Add another layer of pasta
  29. Add another layer of bechamel sauce
  30. Add another layer of grated parm-reg cheese
  31. Add another layer of pasta
  32. Add another thin layer of sauce and then sprinkle more cheese to top.
  33. Bake for 1 hour, uncovered.
  34. Let rest for at least 30 minutes.

Nutrition Information

Calories 466kcal (23%) Carbohydrates 9g (3%) Protein 28g (56%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 146mg (49%) Sodium 674mg (28%) Potassium 499mg (14%) 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

% 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.