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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. For the pasta dough: Steam the spinach in a steamer or over boiling water until bright green, 2 minutes. Squeeze to remove excess moisture and process in a food processor to make a paste. Combine spinach with eggs, semolina, and salt and process until smooth. Stir in enough of the flour to make a smooth dough. Knead briefly, cover and set aside. | 2. For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes. | 3. For the bechamel: While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat. | 4. To cook pasta: Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into three portions. Roll each portion out to a thin sheet. Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth. | 5. To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside. | 6. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish. | 7. To assemble lasagna: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining bechamel and parmesan and dot with butter. | 8. Bake in preheated oven 30 minutes, until top is golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta				-	-	-	-
spinach	5	ounces	rinsed stemmed	31.1844	5.5282	3.1184	0.4252
egg	2			143.0	0.72	12.56	9.51
semolina flour	5/8	cup		375.75	76.0163	13.2347	1.0959
salt	1	teaspoon		-	-	-	-
purpose flour	1 1/2	cups		-	-	-	-
				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
bacon	2	slices	diced	233.52	0.7168	7.0672	22.2264
carrot	1		diced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
onion	1		diced	64.0	14.944	1.76	0.16
pork	3 1/2	ounces	ground lean	373.086	0.0	13.8022	34.7982
beef	3 1/2	ounces	ground lean	116.025	0.0	22.8778	2.6676
ham	3 1/2	ounces	minced	243.1013	0.0	17.2949	18.7238
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
salt pepper	to taste			-	-	-	-
chicken liver	3 1/2	ounces	trimmed chopped	118.0756	0.7243	16.7886	4.7925
bechamel				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
purpose flour	2	tablespoons		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
salt	1	pinch		-	-	-	-
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
cheese				-	-	-	-
parmesan cheese	1 2/3	cups	grated	493.3333	53.3333	53.3333	6.6667
ricotta cheese	1	pint		-	-	-	-
butter	3	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.