Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

  • 2 cloves garlic
  • 1 ½ teaspoon thyme leaves
  • 2 (15-ounce) containers whole-milk ricotta
  • a 13- by 9-inch baking pan (3 inches deep)
  • 1 large carrot
  • ½ teaspoon grated nutmeg
  • ¼ cup tomato paste
  • + 13 more ingredients
    • 2 (10-ounce) packages frozen chopped spinach
    • 1 ½ cups dry white wine
    • 4 large eggs
    • 1 medium onion
    • 2 pounds ground beef chuck (not lean)
    • ¾ cup whole milk
    • ¼ cup olive oil
    • ½ cup grated Parmigiano-Reggiano
    • 3 ounces sliced pancetta
    • ½ cup grated Parmigiano-Reggiano
    • 12 Barilla no-boil dried lasagne noodles (from 1 box)
    • 1 celery rib
    • 1 ½ cups whole milk

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 l...

View full recipe at Epicurious

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