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Ingredients
- 1/2 ounce Dry porcini mushrooms
- 2 Tbsp. Extra virgin olive oil
- 2 ounce Pancetta, minced (or possibly blanched bacon)
- 3 Tbsp. Minced onion
- 1/2 lb Grnd round of beef Salt Freshly grnd black pepper
- 2 ounce Chicken livers cleaned and chopped
- 2 Tbsp. Tomato paste
- 1 1/2 lb Fresh spinach, -=Or possibly=-
- 2 pkt -Frzn Spinach Salt
- 1 c. Ricotta
- 1 x Egg Whole nutmeg
- 1 lb Freshly made lasagna noodles
- 1 1/2 Tbsp. Butter
- 1 c. Freshly grated parmigiano
Directions
- TO MAKE THE MEAT SAUCE: Put the dry mushrooms in a bowl and pour 1 c. boiling water over them. Let them sit for 30 min, then drain, reserving the water. Rinse the mushroom pcs thoroughly, chop them fine, and rinse again to remove all traces of grit. Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl. Heat the extra virgin olive oil in a large non-reactive skillet. Add in the pancetta and onion and saute/fry over low heat 5 min. Raise heat to medium, crumble in the grnd beef, and add in 1/4 tsp. of salt and several grindings of fresh pepper.
- Saute/fry 5 more min, stirring to break up the meat. Add in the minced chicken livers and the minced porcini. In a measuring c., combine 1/2 c. of the mushroom-soaking liquid and 1/2 c. warm water. Dissolve the tomato paste in this liquid and add in it to the skillet. Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer.
- TO MAKE THE SPINACH FILLING: If you are using fresh spinach, wash it carefully, and place it in a large pot with only the amount of water which clings to the leaves. Sprinkle lightly with salt, cover the pot and turn heat to high. As soon as the spinach wilts, reduce heat to medium and cook 5 min. (If using frzn spinach, cook according to package directions.) Drain the spinach in a colander, spray with cool water, squeeze out most of the water, and chop it fine. Put it into a bowl and add in the ricotta, the egg, 1/4 tsp. of salt and several gratings of fresh nutmeg. Stir all together well. COOKING THE LASAGNA: Bring a large pot of salted water to the boil. Fill a large bowl with ice water. Lay out several clean dish towels on a work surface. Drop the lasagna noodles a few at a time into the boiling water and cook 1 minute. Drain them with a slotted spoon, dip them into the bowl of ice water to stop the cooking, and lay them out on the dish towels while you cook the rest. ASSEMBLY and BAKING: Preheat oven to 400F. Butter a 10-by-14-inch baking dish with 1/2 Tbsp. butter. Cover the bottom of the dish with a layer of lasagna noodles. (Use about a quarter of them.) Spread 1/4 of the spinach-ricotta mix over the surface. Sprinkle on 1/4 of the parmigiano, then 1/4 of the meat sauce. Make 3 more layers in the same way, ending with the cheese and meat sauce. Finally, dot the top with the remaining Tbsp. of butter. Bake 15 min, or possibly till the sauce is bubbling warm. Remove from the oven and let sit for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 359 | |
| Calories from Fat 106 | 30% |
| Total Fat 12.06g | 15% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.01g | |
| Cholesterol 73mg | 24% |
| Sodium 238mg | 10% |
| Potassium 596mg | 17% |
| Total Carbs 46.75g | 12% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.54g | 2% |
| Protein 16.23g | 26% |
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