Classic Spinach Lasagna

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Servings: 8 Difficulty: Advanced
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Layers of tender pasta, rich ricotta-spinach filling, and a deep, savory meat sauce baked to golden perfection.
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This hearty Italian classic brings together layers of fresh pasta, a creamy spinach-ricotta filling, and a deeply flavorful meat sauce enriched with porcini mushrooms. The earthy mushrooms add an umami depth that elevates the traditional beef and pancetta base, while the nutmeg-kissed ricotta provides a smooth, tangy contrast. It’s the kind of comforting, home-style meal that feels luxurious yet approachable. Perfect for Sunday family dinners, holiday gatherings, or any evening where you want to serve something truly satisfying. The baked layers meld into a cohesive, cheesy delight that reheats beautifully, making it a favorite for leftovers too.

Classic Spinach Lasagna recipe image
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Classic Spinach Lasagna

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 92.1

Description

This hearty Italian classic brings together layers of fresh pasta, a creamy spinach-ricotta filling, and a deeply flavorful meat sauce enriched with porcini mushrooms. The earthy mushrooms add an umami depth that elevates the traditional beef and pancetta base, while the nutmeg-kissed ricotta provides a smooth, tangy contrast. It&# 226;ÂÂs the kind of comforting, home-style meal that feels luxurious yet approachable. Perfect for Sunday family dinners, holiday gatherings, or any evening where you want to serve something truly satisfying. The baked layers meld into a cohesive, cheesy delight that reheats beautifully, making it a favorite for leftovers too.

Ingredients

Directions

  1. Place dried porcini mushrooms in a bowl, cover with 1 cup boiling water, and let soak for 30 minutes.
  2. Drain mushrooms, reserving the soaking liquid. Rinse mushrooms thoroughly to remove grit, then chop finely and rinse again.
  3. Line a sieve with a damp paper towel and strain the mushroom soaking liquid into a small bowl to remove sediment.
  4. Heat olive oil in a large non-reactive skillet over low heat. Add pancetta and chopped onion, sautéing for 5 minutes.
  5. Increase heat to medium. Add ground beef, salt, and freshly ground black pepper. Cook for 5 minutes, breaking up the meat with a spoon.
  6. Add chopped chicken livers and the chopped porcini mushrooms to the skillet.
  7. In a measuring cup, combine 1/2 cup of the strained mushroom liquid with 1/2 cup hot water. Dissolve tomato paste in this liquid.
  8. Pour the tomato mixture into the skillet. Bring to a simmer, cover, and cook for 1 hour, stirring occasionally and adjusting heat to maintain a gentle simmer.
  9. Prepare the spinach filling: If using fresh spinach, wash and place in a large pot with minimal water. Sprinkle with salt, cover, and cook over high heat until wilted, then reduce heat and cook for 5 minutes.
  10. If using frozen spinach, cook according to package directions.
  11. Drain spinach in a colander, rinse with cold water, squeeze out excess moisture thoroughly, and chop finely.
  12. In a bowl, combine chopped spinach, ricotta cheese, egg, salt, and freshly grated nutmeg. Stir until well blended.
  13. Bring a large pot of salted water to a boil. Prepare a bowl of ice water and lay out clean dish towels on a work surface.
  14. Cook lasagna noodles a few at a time for 1 minute. Drain with a slotted spoon, dip briefly in ice water to stop cooking, and lay flat on the dish towels.
  15. Preheat oven to 400ðF (200ðC). Butter a 10x14-inch baking dish with half a tablespoon of butter.
  16. Layer the bottom of the dish with about a quarter of the cooked noodles. Spread a quarter of the spinach-ricotta mixture over the noodles.
  17. Sprinkle with a quarter of the Parmigiano cheese, then add a quarter of the meat sauce.
  18. Repeat the layers three more times, ending with a layer of meat sauce topped with remaining Parmigiano cheese.
  19. Bake uncovered for 30-40 minutes, or until the top is golden brown and the lasagna is bubbly. Let rest for 15 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 92.1kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.2g1%
Sugars 0.3g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, spinach, ricotta, italian, comfort food, beef sauce, porcini, baked, family dinner, pasta, cheese, main course, homemade, layered, vegetables, dinner party, leftovers, classic recipe
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