Lasagne Bolognese with Spinach

Ingredients for Lasagne Bolognese with Spinach

• 60ml de azeite de oliva

• 90g sliced pancetta, finely chopped

• 1 medium onion, finely chopped

• 1 large carrot, finely chopped

• 1 celery rib, finely chopped

• 2 garlic cloves, chopped

• 900g beef mince chuck (not lean)

• 350ml dry white wine

• 350ml whole milk

• 1/4 cup tomato paste

• 1 1/2 teaspoons thyme leaves

• 2 (275g) packages frozen chopped spinach,thawed

• 2 (425g) containers whole-milk ricotta

• 4 large eggs, lightly beaten

• 80g grated Parmigiano-Reggiano

• 1/2 teaspoons grated nutmeg

• 180ml whole milk, divided

• 12 Barilla no-boil dried lasagne noodles (from 1 box)

• 80g grated Parmigiano-Reggiano

• Equipment: a 13- by 9-inch baking pan (3 inches deep)

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 teaspoons salt, and 3/4 teaspoons pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.

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 350ml ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 120ml milk.

Preheat oven to 191°C 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 350ml 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 240ml 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 40g 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.