This is a unique take on a classic as it introduces a healthier perspective to this iconic Italian dish. Instead of a meaty sauce, the hero of this dish is the spinach pasta that is both flavorsome and healthy. Both easy to make and extremely delicious to eat, this is one of the dishes that you must make at least once in your life.
Health benefits:
- The lasagna is rich in Vitamin A and Vitamin C
- It’s a great source of Sodium.
Ingredients
spinach - rinsed, stemmed, and dried: 5 ounces
Eggs: 2
semolina flour: 5/8 cup
salt: 1 tsp
all-purpose flour: 1 1/2 cup
Butter: 2 tbsp
slices bacon, diced: 2
carrot, diced: 1
stalk celery (diced): 1
diced onion: 1
lean ground pork: 3 1/2 ounces
lean ground beef: 3 1/2 ounces
minced ham: 3 1/2 ounces
tomato paste: 2 tbsp
Dried oregano: 1 tsp
beef stock salt and pepper to taste: 1 cup
chicken livers, trimmed and chopped: 3 1/2 ounces
Butter: 2 tbsp
all-purpose flour: 2 tbsp
warm milk: 2 cups
pinch of salt: 1
ground nutmeg: 1 pinch
grated parmesan cheese: 1 2/3 cups
ricotta cheese: 1 pint
Butter: 3 tbsp
How To Make Lasagna Verdi al Forno
- Steam the spinach in a steamer and keep it boiling in water until bright green.
- Squeeze it and remove any moisture after 2 minutes.
- Mix in eggs, semolina, salt and pepper with the spinach.
- Mix in the flour to make the dough smoother.
- Kneed it thoroughly and set aside.
- In a large skillet melt the butter.
- Sauté bacon, carrot, celery and onions together until they’re all light brown.
- Mix in the ground pork, ground beef, and minced ham
- Cook until they get brown.
- Mix in the tomato paste along with oregano and beef stock.
- Season with salt and pepper and let it simmer for 20 minutes.
- Mix butter and flour in a separate saucepan over medium-low heat.
- Whisk them together to make a roux.
- Remove from heat and let them rest for a minute.
- Add milk and keep it simmering until it thickens.
- Bring a large pot of water to boil.
- Divide pasta in three portions.
- Cook each sheet for three minutes and then dip in ice water.
- Stir the chicken livers in the Ragu sauce and let them cook for a minute.
- Preheat the oven to 400 degrees F
- Place one pasta sheet at bottom of the baking dish.
- Spread all three sauces equally.
- Cover with the second layer and repeat the above step.
- Top it off with the remaining sauce and add another pasta layer.
- Bake in the oven for 30 minutes until the top gets golden brown.
- Take it out and let it rest for 10 minutes.
- Serve.