Lasagne Bolognese with Spinach

Ingredients for Lasagne Bolognese with Spinach

• 60ml olive oil

• 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

• 120ml grated Parmigiano-Reggiano

• 1/2 teaspoons grated nutmeg

• 180ml whole milk, divided

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

• 120ml grated Parmigiano-Reggiano

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

How to make Lasagne Bolognese with Spinach

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.