Wednesday, June 8, 2016

Lasagna Bolognese with Spinach Ricotta

Wife brag moment. Every time that my Andrew and I travel somewhere, when he says he's going to go to the airport restroom or grab a bottle of water before the flight, he ends up coming back with food magazines for yours truly. Actually, as I type this, I think he's actually buying them for himself, because whatever I make, he gets to imbibe on. Sneaky man....I think I'll still keep him. One of his recent purchases was a compilation of "best of" recipes, and this lasagna recipe is based on one of their "best ofs". Who doesn't love lasagna? A compilation of bolognese and creamy ricotta cheese, what's not to love? 

Lasagna Bolognese with Spinach Ricotta

  • 3 tbsp. olive oil
  • 3 oz. chopped bacon
  • 1 medium onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, minced
  • 2 lb. ground beef (80/20)
  • 1 1/2 cup dry white wine (or vegetable broth)
  • 1 1/2 cups whole milk
  • 1/4 cup organic tomato paste
  • 1 1/2 tsp. thyme leaves
Spinach Ricotta:
  • 2 15-oz. containers ricotta cheese
  • 3/4 cup whole milk
  • 4 organic eggs
  • 16 oz. frozen spinach leaves, thawed and chopped
  • 1/2 cup shredded parmesan cheese
  • salt and pepper to taste
  • lasagna noodles
  • 1/2 cup parmesan cheese for topping
In a large pot, heat the oil over medium-high heat. Add in the bacon, onion, carrot, celery, and garlic. Season with salt and pepper. Saute for 10-12 minutes until softened and fragrant, stirring occasionally. 

Add in the ground beef and cook, breaking the meat up with a sturdy spoon, until no pink remains, about 6-10 minutes. Pour in the wine (or broth if using), milk, tomato paste, and thyme. Stir until combined, bring to a simmer and cook until most of the liquid has been cooked down, about an hour.

Meanwhile, in a large bowl, whisk together the ricotta, milk, and eggs. Mix in the spinach, parmesan, salt, and pepper. Reserve 1 1/2 cups in a separate bowl for the top layer.

If using dried noodles, cook until al dente and just pliable. If using no-bake sheets, just soak in warm water for 3-5 minutes until slightly softened. Preheat oven to 375 degrees F.

Pour a little more than 1 cup of the bolognese sauce on the bottom of the pan and spread out evenly. Lay down 2 sheets or 3 lasagna strip noodles on top. Spread 1/2 of the main spinach mixture, then 1 cup bolognese sauce, and top with 1 tbsp. shredded parmesan cheese. Repeat with  another layer of lasagna noodles, spinach, bolognese, parmesan. Top with the remaining bolognese sauce, 1 tbsp. parmesan, and the last noodles.

Spread the reserved 1 1/2 cups spinach ricotta mixture on top and then sprinkle 1/2 cup of parmesan cheese. Cover loosely with foil sprayed with non-stick cooking spray and bake until warmed through, 45 minutes-1 hour. Remove foil and bake another 15 minutes if you want those crispy edges.

Allow it to cool for 20 minutes before slicing and serving.

Recipe originated from Epicurious

1 comment:

  1. This looks so good! I haven't had lasagna in awhile I'll have to try this!



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