Recipe Details
Ingredients
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5ouncesspinach – rinsed, stemmed, and dried
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⅝cupsemolina flour
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2largeeggs
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1teaspoonsalt
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1 ½cupsall-purpose flour
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2tablespoonsbutter
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1carrot, diced
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1stalkcelery, diced
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1onion, diced
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2slicesbacon, diced
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3 ½ounceslean ground pork
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3 ½ounceslean ground beef
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3 ½ouncesminced ham
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1cupbeef stock
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2tablespoonstomato paste
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1teaspoondried oregano
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salt and pepper to taste
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3 ½ounceschicken livers, trimmed and chopped
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2tablespoonsbutter
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2tablespoonsall-purpose flour
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2cupswarm milk
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1pinchsalt
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1pinchground nutmeg
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1pintricotta cheese
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1 ⅔cupsgrated Parmesan cheese
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3tablespoonsbutter
Cooking Directions
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Make pasta: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until bright green, about 2 minutes. Squeeze spinach to remove excess moisture and process in a food processor to make a paste. Add semolina, eggs, and salt; process until smooth. Transfer mixture to a large bowl and stir in enough flour to make a smooth dough. Knead briefly, then cover with a dish towel and set aside.
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Make ragu: In a large skillet, melt butter over medium-high heat. Cook and stir carrot, celery, onion, and bacon in hot butter until onion is translucent. Stir in pork, beef, and ham; cook and stir until crumbly and browned. Stir in beef stock, tomato paste, and oregano. Season with salt and pepper. Reduce heat to low, cover, and simmer for 20 minutes.
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While ragu is simmering, make béchamel: Combine butter and flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest for 1 minute, then whisk in warm milk. Return to heat and simmer for 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
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Cook pasta: Prepare an ice bath. Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into 3 portions. Roll each portion out to a thin sheet. Cook each pasta sheet in boiling water for 3 minutes; remove and dip in ice water; drain and dry on a clean cloth.
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Finish ragu: Stir chicken livers into simmering sauce. Cook for 1 minute, remove from heat, and set aside.
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
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Assemble lasagna: Place 1 pasta sheet in 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 pasta. Repeat layers twice. Top with remaining béchamel and Parmesan; dot with butter.
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Bake in the preheated oven until the top is golden brown, about 30 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories552 | |
% Daily Value * | |
Total Fat 33g |
42% |
Saturated Fat 17g |
87% |
Cholesterol 187mg |
62% |
Sodium 1044mg |
45% |
Total Carbohydrate 31g |
11% |
Dietary Fiber 2g |
7% |
Total Sugars 6g |
|
Protein 32g |
64% |
Vitamin C 9mg |
9% |
Calcium 506mg |
39% |
Iron 4mg |
24% |
Potassium 581mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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