Title: Classic Spinach Lasagna
Categories: Entree Pasta
Yield: 8 Servings
| SAUCE |
| 1/2 | oz | Dried porcini mushrooms |
| 2 | tb | Olive oil |
| 2 | oz | Pancetta; chopped (or blanched bacon) |
| 3 | tb | Chopped onion |
| 1/2 | lb | Ground round of beef |
| | | Salt |
| | | Freshly ground black pepper |
| 2 | oz | Chicken livers cleaned and minced |
| 2 | tb | Tomato paste |
| FILLING |
| 1 1/2 | lb | Fresh spinach; -=OR=- |
| 2 | pk | -Frozen Spinach |
| | | Salt |
| 1 | c | Ricotta |
| 1 | | Egg |
| | | Whole nutmeg |
| 1 | lb | Freshly made lasagna noodles |
| 1 1/2 | tb | Butter |
| 1 | c | Freshly grated parmigiano |
TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup
boiling water over them. Let them sit for 30 minutes, then drain, reserving
the water. Rinse the mushroom pieces 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
olive oil in a large non-reactive skillet. Add the pancetta and onion and
saute over low heat 5 minutes. Raise heat to medium, crumble in the ground
beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper.
Saute 5 more minutes, stirring to break up the meat. Add the chopped
chicken livers and the chopped porcini. In a measuring cup, combine 1/2 cup
of the mushroom-soaking liquid and 1/2 cup hot water. Dissolve the tomato
paste in this liquid and add 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 that 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 minutes. (If using frozen spinach, cook according
to package directions.) Drain the spinach in a colander, spray with cold
water, squeeze out most of the water, and chop it fine. Put it into a bowl
and add the ricotta, the egg, 1/4 teaspoon 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
tablespoon 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
mixture 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 tablespoon of
butter. Bake 15 minutes, or until the sauce is bubbling hot. Remove from
the oven and let sit for 10 minutes before serving.