Mushroom Free Spinach Lasagna alla Bolognese
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Learn more →Ingredients
8 servings
For the spinach pasta
- 2 cups all-purpose flour, plus more for dusting
- 4 oz fresh spinach
- 2 large eggs
- ½ tsp fine salt
For the ragù
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef (80/20)
- ½ lb ground pork
- 3 oz pancetta, finely diced
- 1 cup dry white wine
- 1 cup whole milk
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 cup beef broth
- 1 bay leaf
- ¼ tsp freshly grated nutmeg
- salt and pepper, to taste
For the béchamel
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- ¼ tsp freshly grated nutmeg
- ½ tsp fine salt
For assembly
- 1 cup parmigiano-reggiano, finely grated, divided
- 1 tbsp unsalted butter, cut into small pieces
Instructions
- 1
Make the spinach pasta dough: Bring a small saucepan of water to a boil. Add the spinach and cook until wilted, about 1 minute. Drain, rinse under cold water, and squeeze out as much moisture as possible — the spinach should be very dry. Finely chop the spinach and set aside.
- 2
Mound the 2 cups of flour on a clean work surface and make a wide well in the center. Crack the eggs into the well, add the fine salt and chopped spinach, and beat lightly with a fork, gradually drawing in flour from the inner walls of the well until a shaggy dough forms. Knead by hand for 8–10 minutes until the dough is smooth, firm, and springs back when pressed. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
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