Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

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

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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