{"id":5694,"date":"2022-10-24T17:02:38","date_gmt":"2022-10-24T17:02:38","guid":{"rendered":"https:\/\/www.deaixa.com\/recetas\/?p=5694"},"modified":"2023-02-10T16:26:13","modified_gmt":"2023-02-10T16:26:13","slug":"spinach-lasagna-with-bolognese-sauce","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2022\/10\/spinach-lasagna-with-bolognese-sauce\/","title":{"rendered":"Spinach Lasagna with Bolognese Sauce"},"content":{"rendered":"\n

https:\/\/theitaliandish.blogspot.com\/2009\/03\/daring-bakers-spinach-lasagna-with.html<\/a><\/p>\n\n\n\n

serves 6
makes an 8×8 pan<\/p>\n\n\n\n

For the Bolognese Sauce:<\/strong><\/em><\/h4>\n\n\n\n

8 ounces ground pork
1 pound ground beef (chuck preferred)
1\/2 cup diced carrot
1\/2 cup diced onion
1\/4 cup diced celery
3 garlic cloves, minced
3\/4 cup red wine
15 ounce can crushed tomatoes
3 cups beef broth
2 teaspoon dried oregano<\/p>\n\n\n\n

For the Bechamel sauce:<\/strong><\/em><\/h4>\n\n\n\n

1\/4 cup butter
1\/4 cup flour
2 cups milk (whole preferred, but can be made with 1%)
1 chicken boullion cube (Knorr preferred)
1\/2 teaspoon grated nutmeg<\/p>\n\n\n\n

For the Spinach Pasta:<\/strong><\/em><\/h4>\n\n\n\n

5 ounces fresh spinach
2 to 2-1\/2 cups flour
3 eggs
Freshly grated Parmesan cheese<\/p>\n\n\n\n

Make the bolognese sauce:<\/h4>\n\n\n\n
  1. In a large heavy pot, brown the meats. <\/li>
  2. Remove from the pot and set aside.<\/li>
  3. If there is a lot of fat in the pot, drain but do not wipe clean. <\/li>
  4. Add about a tablespoon of olive oil. Add all the vegetables (not the garlic) and saute these slowly for several minutes.<\/li>
  5. Add the garlic and cook for one minute.<\/li>
  6. Add the wine and cook for a couple of minutes and then add the tomato sauce and put the meat back in the pot. <\/li>
  7. Add the broth and cook, uncovered, for one hour until the sauce is greatly reduced. <\/li>
  8. Check for salt and add to taste.<\/li>
  9. Cook until the liquid is reduced down but not completely evaporated. <\/li>
  10. At this point you can let cool and refrigerate until you are ready to use.<\/li><\/ol>\n\n\n\n

    Make the bechamel sauce:<\/h4>\n\n\n\n
    1. In a heavy saucepan melt the butter. <\/li>
    2. Add the flour and cook, stirring with a whisk, for a couple of minutes.<\/li>
    3. Add the milk slowly, whisking, until all the milk is added. <\/li>
    4. Add the boullion cube and the grated nutmeg. <\/li>
    5. Whisk and cook over medium heat for several minutes, until slightly thickened. <\/li>
    6. Remove from heat and pour into a heatproof bowl or Pyrex cup. <\/li>
    7. Let cool.<\/li><\/ol>\n\n\n\n

      Make the pasta:<\/h4>\n\n\n\n
      1. Steam the spinach until just wilted. <\/li>
      2. Cool a little a squeeze all the liquid out. <\/li>
      3. Chop finely.<\/li><\/ol>\n\n\n\n

        Mound flour on work surface. <\/h4>\n\n\n\n
        1. Make a well in the center and break eggs into the well. <\/li>
        2. Beat lightly with fork and add the spinach into the eggs. <\/li>
        3. Mix with fork. <\/li>
        4. Start incorporating the flour until all the flour is added. <\/li>
        5. If still sticky, add more flour, little by little, until you have a dough that is not too dry and not too sticky. <\/li>
        6. Knead by hand for 5 minutes. <\/li>
        7. Wrap in well floured plastic wrap and set aside to rest at least for 30 minutes.<\/li>
        8. Cut a section of dough and put through pasta maker rollers on widest setting. <\/li>
        9. Fold in thirds, dust with more flour, and put through rollers again. <\/li>
        10. Do this a few times and then adjust rollers to next number. <\/li>
        11. Put pasta through the rollers, adding flour if you need to so it doesn’t stick. <\/li>
        12. Adjust rollers to next number and run pasta through until you run the pasta through setting #5 (this is the thinnest I make these noodles). <\/li>
        13. Lay pasta out on well floured surface and cut to length of your pan.<\/li><\/ol>\n\n\n\n

          To cook the pasta<\/h4>\n\n\n\n
          1. Bring a large pot of well salted water to boil and prepare a large bowl filled with ice water. <\/li>
          2. Cook the lasagna noodles, only 2 or 3 at a time for just a minute or so. <\/li>
          3. Take out with a large spider and place the pasta in the ice bath for a couple of minutes. <\/li>
          4. Remove the pasta and place on a clean towel. <\/li>
          5. Repeat until all the pasta is cooked.<\/li><\/ol>\n\n\n\n

            Assemble the lasagna:<\/h4>\n\n\n\n
            1. Place a thin layer of bechamel in your pan. <\/li>
            2. Add a layer of pasta. Add layer of bechamel on the pasta and a layer of the bolognese sauce. <\/li>
            3. Repeat until you have four layers of pasta. <\/li>
            4. On the last layer of pasta, spread the last of the bechamel sauce and sprinkle some parmesan on top. <\/li>
            5. Cover with foil and bake at 350 degrees for 45 minutes. <\/li>
            6. Remove foil and bake another 10 minutes until golden brown. <\/li>
            7. Remove from oven and let sit for 15 minutes before slicing and serving.<\/li><\/ol>\n\n\n\n

              Bon Appetit!!<\/p>\n\n\n\n

              http:\/\/theitaliandishblog.com<\/a><\/p>\n\n\n\n

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