Ingredients:
- 12 barilla no-boil dried lasagne noodles (from 1 box)
- equipment: a 13- by 9-inch baking pan (3 inches deep)
Directions:
- Make Sauce: 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 longer pink, 6 to 10 minutes. Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.
- Make ricotta filling: Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
- Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 1/2 cup milk.
- Assemble and bake lasagne: Preheat oven to 375°F with rack in middle.
- Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).
- Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.
- Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.
- Cooks notes: Bolognese sauce can be made 2 days ahead and chilled (covered once cool). Lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.85 Kcal (2055 kJ) | ||
| Calories from fat | 248.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.6g | 42% | |
|---|---|---|---|
| Cholesterol | 204.56mg | 68% | |
| Sodium | 543.76mg | 23% | |
| Potassium | 817.22mg | 17% | |
| Total Carbs | 9.9g | 3% | |
| Sugars | 6.15g | 25% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 43.7g | 87% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.2mg | 18% | |
| Calcium | 165.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 139.16 Kcal (583 kJ) | ||
| Calories from fat | 70.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 42% | |
|---|---|---|---|
| Cholesterol | 57.99mg | 68% | |
| Sodium | 154.16mg | 23% | |
| Potassium | 231.69mg | 17% | |
| Total Carbs | 2.81g | 3% | |
| Sugars | 1.74g | 25% | |
| Dietary Fiber | 0.37g | 5% | |
| Protein | 12.39g | 87% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.9mg | 18% | |
| Calcium | 47mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Minestrone Soup
Dried white beans, rinsed (great northern or similar) and 16 more.. -
Crab-and-Shrimp Etouffee
Unpeeled, medium-size raw shrimp, Butter, Olive oil and 16 more.. -
Italian Cannellini Bean Soup
Olive oil, Pancetta, chopped, Yellow onion, chopped and 9 more.. -
Seafood Stock
Olive oil, Shrimp shells , shells from 1 lb large shrimp and 10 more.. -
White Bean Soup
Olive oil, Chopped pancetta, Yellow onion, chopped and 15 more.. -
Beef Stew/Soup
Onions, finely chopped, Carrots, chopped, Celery, chopped and 10 more.. -
Winter Soup
Olive oil and 17 more.. -
Tortellini Bolognese
Olive oil, Bacon, finely chopped, Onion, finely chopped and 15 more.. -
Baked Rigatoni With Meat Sauce
Olive oil, Butter, Onion, chopped, Carrot, finely chopped and 13 more..
Also Try
-
Lasagne Rolls with Roasted Tomato and Eggplant
Tomatoes , halved lengthwise, Garlic cloves, peeled and 12 more.. -
-
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
