Classic spinach lasagna

 
                          CLASSIC SPINACH LASAGNA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish                        Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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 -- -ÿÿ
    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.
  
 
 
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