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Recipe Details

Prep Time:
1 hr
Cook Time:
1 hr 10 mins
Total Time:
2 hrs 10 mins
Servings:
8
Yield:
1 (9×13-inch) dish

Ingredients

  • 5ouncesspinach – rinsed, stemmed, and dried

  • cupsemolina flour

  • 2largeeggs

  • 1teaspoonsalt

  • 1 ½cupsall-purpose flour

  • 2tablespoonsbutter

  • 1carrot, diced

  • 1stalkcelery, diced

  • 1onion, diced

  • 2slicesbacon, diced

  • 3 ½ounceslean ground pork

  • 3 ½ounceslean ground beef

  • 3 ½ouncesminced ham

  • 1cupbeef stock

  • 2tablespoonstomato paste

  • 1teaspoondried oregano

  • salt and pepper to taste

  • 3 ½ounceschicken livers, trimmed and chopped

  • 2tablespoonsbutter

  • 2tablespoonsall-purpose flour

  • 2cupswarm milk

  • 1pinchsalt

  • 1pinchground nutmeg

  • 1pintricotta cheese

  • 1 ⅔cupsgrated Parmesan cheese

  • 3tablespoonsbutter

Cooking Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Finish ragu: Stir chicken livers into simmering sauce. Cook for 1 minute, remove from heat, and set aside.

  6. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.

  7. 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.

  8. 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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Dish Photos