Pasticciata Bolognese Lasagna With Spinach Noodles And Bolognese Sauce Food

LASAGNA WITH BOLOGNESE, BECHAMEL, AND SPINACH (ADAPTED FROM MARIO BATALI)

Steps:

• 1. Heat olive oil and brown chopped pancetta in a large Dutch oven.
• 2. Add onion, carrots, celery, and garlic. Cook until onions are translucent.
• 3. In a separate skillet, brown meats one type at a time and add to onion mixture.
• 4. Add tomatoes, wine, tomato paste, milk, salt and pepper.
• 5. Bring to a boil.
• 6. Reduce heat and simmer for 2 hours.
• 7. Additional salt to taste.
• 1. Mix flour and semolina.
• 2. Pour flour on a large cutting board and form a bowl.
• 3. Mix eggs, chopped spinach, and olive oil.
• 4. Pour egg mixture into the bowl of flour.
• 5. Begin incorporating flour into egg mixture with your hands.
• 6. When flour and egg mixture are blended, knead dough for 2-3 minutes.
• 7. Cut dough into 4 equal portions and wrap in plastic wrap.
• 8. Take a portion of dough and flatten into a disk. Sprinkle with flour.
• 9. Feed the dough into the pasta maker attachment on the widest setting.
• 10. Fold the pasta into thirds (like a letter) and feed the dough through the pasta maker again.
• 11. Adjust the opening of the pasta maker to the next smaller setting and feed the dough through again.
• 12. Continue feeding the dough through, adjusting to a smaller setting each time, ending with a setting of 5.
• 14. Sprinkle the strip of dough with flour on both sides.
• 15. Cut the pasta into 5 inch strips.
• 13. Bring a large pot of water to boil.
• 14. Prepare an ice bath in a large bowl.
• 15. Drop 4 strips of pasta in boiling water.
• 16. Remove after two minutes, drop in ice bath, and place on dish towel to dry.
• 1. Melt butter in sauce pan.
• 2. Add flour and whisk until combined with butter.
• 3. Cook for 3-5 minutes over medium heat whisking constantly.
• 4. Gradually add milk, continuing to whisk.
• 5. Add salt and nutmeg.
• 6. Continue to cook until thickened, whisking constantly.
• 7. Remove from heat and set aside.
• 1. Preheat oven to 375 degrees.
• 2. In a 9"x13" inch baking dish, start by adding a layer of Bolognese to the dish.
• 3. Top Bolognese with grated Parmesan cheese.
• 4. Add a layer of pasta.
• 5. Top pasta with Bechamel.
• 6. Repeat layers in the same order, ended with Bechamel topped with Parmesan cheese.
• 7. Bake for 45-50 minutes until the top is browning and the sauce is bubbling.
• 8. Remove from oven and wait 15 minutes before slicing.

PERFECT LASAGNA BOLOGNESE

Steps:

• Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
• Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
• Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
• Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
• Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
• Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

LASAGNA BOLOGNESE

Steps:

• Begin by preparing the ragù (meat sauce). First, cut the pancetta into 1/4" cubes. Chop the cubes and sauté them in a pan. In another pan, add 3 Tbsp. oil or butter, the celery, carrot, and onion, and cook until soft. Add the ground beef and cook until well browned, 25-30 minutes. Add the wine and stir until it evaporates. Add the tomato purée, cover, and simmer slowly for around two hours, adding broth as needed. When nearly done, add 1/2 cup milk to cut the acidity of the tomatoes. Season with salt and pepper to taste.
• For the lasagna sheets: Bring water to a boil in a large pot and add salt. Boil and purée the spinach. Mix 2 2/3 cups flour, eggs and spinach into a compact dough. Roll into thin sheets (1/16") and cut into large rectangles. Line a tray with clean tea towels. Boil the pasta sheets until just softened (around 20 seconds) and transfer to the tea towels to dry.
• Preheat the oven to 325°F.
• For the béchamel: In a saucepan, heat 1/2 cup butter over low heat, add 1 cup sifted flour, and whisk constantly. Cook this roux until golden, then add 1 qt. milk, salt, and nutmeg. Remove from heat.
• Grease a 9"x13" baking dish with butter and top with a layer of the lasagna sheets, then a layer of sauce, then the béchamel, and top with spoonful of Parmigiano. Repeat process until the ingredients are finished. Cover the final layer with béchamel, pats of butter, and bake for around 30 minutes. When the top is golden, remove and serve.

YOU WON'T BELIEVE HOW VERSATILE THIS LASAGNA RECIPE IS

Steps:

• Make the bolognese sauce: Heat the oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers. Cook the pancetta, onion, carrot, celery, and garlic, stirring occasionally, until the vegetables are golden and softened, 12 to 15 minutes. Add the beef and pork, and cook, stirring occasionally and breaking up any lumps, until the meat is no longer pink, 6 to 10 minutes. Stir in the wine, milk, tomato paste, thyme, salt, and pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but the sauce is still moist, about 1 1/2 to 2 hours.
• Make ricotta filling: Put spinach in a kitchen towel (not terry cloth), and twist to squeeze out as much moisture as possible.
• Whisk together the ricotta, eggs, parmesan, nutmeg, salt, and pepper.
• Transfer 1 1/2 cups ricotta mixture to another bowl, and whisk in 1/4 cup milk.
• Whisk the spinach and the remaining 1/2 cup milk into the remaining filling.
• Assemble and bake the lasagna: Preheat the oven to 375°'F with the rack in the middle. Soak the noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat the noodles dry).
• Spread 1 1/2 cups bolognese sauce in the baking pan, and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of the spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with the remaining bolognese sauce, 1 tablespoon parmesan, and the remaining 3 noodles. Pour the reserved ricotta mixture over top, and sprinkle with the remaining 1/4 cup parmesan.
• Cover the pan tightly with parchment paper and foil (or just buttered foil), and bake 50 minutes. Remove the foil, and bake until the top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.

LASAGNE ALLA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Butter the lasagne pan well and add a very thin layer of meat sauce.
• Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
• When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
• Bake for about 30 minutes.
• Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
• Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
• Bolognese Sauce: Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
• Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
• Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
• Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

OLD SCHOOL LASAGNA WITH BOLOGNESE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Tomato Sauce:
• In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
• Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
• Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
• Assemble the lasagna:
• Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
• Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.
• Make the Bolognese while the lasagna is baking:
• In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.
• When done, finish with milk, taste, season and serve, spooned over the lasagna.

CLASSIC BAKED LASAGNA BOLOGNESE (LASAGNE ALLA BOLOGNESE) RECIPE

Steps:

• In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.
• Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is just thick enough to coat the back of a wooden spoon, about 3 minutes.
• Season with salt and pepper. Whisk in nutmeg. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use béchamel sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. (Béchamel sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.)
• If Using Homemade Pasta : Follow the recipe and instructions here through step 10 (you will end up with long sheets of fresh pasta), doubling the quantity to yield 2 pounds total (this will make more pasta than you will need, but it's best to have extra and avoid running out midway through assembly). Cut those sheets into roughly 8-inch-long rectangles.
• In a pot of salted boiling water, cook pasta, working in batches if necessary, until al dente (this will vary depending on the pasta you use, but for store-bought it's about 1 minute less than package instructions), then use a spider or mesh strainer to transfer immediately to a large ice bath to cool.
• If Using No-Boil Pasta: Soak in warm water for 30 minutes to partially hydrate, then drain on paper towels or kitchen towels.
• To assemble and bake lasagna, preheat oven to 375°F (190°C). Grease a 9- by 13-inch baking dish with butter. Spoon a thin, even layer of ragù on bottom of baking dish, then lay down a layer of lasagna noodles; it's okay if they overlap somewhat, but you can cut any sheets that are too large to avoid excessive doubling up.
• Bake lasagna until bubbling and browned on top, about 35 minutes (placing a rimmed baking sheet under the baking dish is good insurance in case anything bubbles over). Let rest 10 minutes, then serve.

BOLOGNESE SAUCE FOR TRADITIONAL LASAGNA BOLOGNESE

Steps:

• In a large cast-iron or enamel pot, heat butter and olive oil over medium heat.
• Add onions, and cook until they begin to soften, about 5 minutes. Add celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
• Add wine, and simmer until liquid is reduced by half again, about 40 minutes.
• Add beef stock, tomato paste, salt, and pepper; simmer gently until sauce thickens, 40 to 45 minutes. If using for lasagna, set aside to cool slightly before assembling. The sauce can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for 2 months.

PASTICCIATA BOLOGNESE-LASAGNA WITH SPINACH NOODLES AND BOLOGNESE SAUCE

Steps:

• Prepping:
• Roll the pasta dough into thin wide sheets, and briefly cook them.
• In separate saucepans, warm the besciamella and the Bolognese slightly, so they are loose and spreadable but not hot.
• If you are going to bake the pasticciata right away, arrange a rack in the middle of the oven and preheat it to 375°.
• Making the Base Layers:
• Coat the bottom and sides of the dish thinly with 1/3 cup besciamella.
• Spread 1/3 cup Bolognese on the bottom, over the besciamella.
• Following the illustrations, drape pasta sheets the length of the pan so that they cover the bottom of the dish completely and extend over the short sides of the pan by 6 inches or so.
• Spread 1/3 cup besciamella over the pasta.
• Spread 1/3 cup Bolognese over the besciamella.
• Drape pasta sheets perpendicular to the first, across the width of the pan, with the ends of the sheets extending over the sides of the pan by 6 inches or so. Pasta sheets should now completely hide the sides of the pan.
• Making The Filling Layers:
• Spread 2/3 cup besciamella over the pasta. Sprinkle 1/4 cup grated cheese all over. Spread 1 cup Bolognese in a thick layer. Cover with a third of the Muenster or mozzarella, shredded or in slices.
• Fit another layer of pasta on top, covering only the inside of the pan now, cutting sheets if necessary to fit. Create another thick filling layer with 2/3 cup besciamella, 1/4 cup grated cheese, 1 cup Bolognese, and another third of shredded cheese.
• Make another layer of pasta sheets, cut to fit, and top with a final filling layer (2/3 cup besciamella, 1/4 cup grated cheese, 1 cup Bolognese, and the last third of the shredded cheese).
• Arrange another layer of pasta over the filling, cut to fit.
• Making the Topping Layers:
• Spread 1/3 cup besciamella over the pasta, and sprinkle 2 tablespoons grated cheese all over.
• Repeat with a final layer of pasta, then besciamella, and then grated cheese.
• Fold all the overhanging flaps of pasta onto the top of the pasticciata.
• If they don't meet and cover the top, cut a piece of pasta to fit, or use all the remaining pasta here.
• Spread the rest of the besciamella and Bolognese on, and sprinkle 2 tablespoons grated cheese all over.
• Tenting The Dish And Baking:
• If you want, you can bake the pasticciata later, or the next day, covering it with plastic wrap and refrigerating it in the meantime.
• Before putting it in the oven, tear a long sheet of foil to form a tent over the pan. This will give the insides time to cook before the top browns. Arch the foil so it doesn't touch the pasticciata anywhere, and crimp it against the rim and outsides of the pan so it stays in place and has formed a good seal. With the tip of a sharp knife, poke five or six small holes in the foil to vent steam.
• Set the pan on a baking sheet, put it in the oven, and bake for about 45 minutes, or until bubbling juices indicate that it's cooking all the way through-peek under the foil to check. Take the pan (on the baking sheet) out of the oven to remove the foil tent.
• Loosen foil at the sides and lift it up carefully, so it doesn't touch the sticky top of the pasticciata. Return the pan to the oven, and bake for another 20 minutes or so, until the top is deeply colored and crisp.
• Let the pasticciata sit uncovered for 20 minutes to settle before cutting it in squares and serving.

LASAGNA BOLOGNESE

Steps:

• Cook the lasagna sheets a for 8-10 minutes. Drain the sheets and lie flat on towels to cool, then stack between sheets of parchment paper until ready to use. Set aside. Skip this step if using fresh pasta sheets.
• To a saucepan add the butter over medium heat. When melted, whisk in the flour and cook for a few minutes until it turns a light golden color. Slowly pour in the milk while whisking. Bring to a simmer until thickened. Turn off the heat and stir in the nutmeg and a little salt to taste. Set aside.
• Preheat oven to 375°F/190°C.
• Set all your ingredients up in a line, Bolognese sauce, lasagna sheets, Parmesan cheese and the béchamel (white sauce).
• Use unsalted butter to grease a 9 x 13-inch (23 x 33cm) casserole dish. Spread a ladle full of Bolognese sauce over the bottom of the pan in an even layer. Divide the ingredients into 5, you will be making 5 layers. Line with lasagna sheets on top of the sauce, slightly overlapping. Spread 1/5 of the Bolognese, sprinkle Parmesan cheese then drizzle a thin layer of béchamel sauce, you don't need to cover the entire area. Repeat, pasta, Bolognese, Parmesan, béchamel until all the ingredients are gone and the pan is full. The last topping being a layer of pasta with Bolognese and béchamel, top with Parmesan. See note for directions to prepare ahead.
• Cover with foil, place on a baking sheet in case it bubbles over and bake for 30 minutes.
• After 30 minutes remove the foil and bake for 15 minutes more. Use a small knife to insert into the pasta, it should be tender. If not, place back into the oven until done (cooking times will vary according to your oven and may be quicker if using fresh pasta).
• Allow to rest for 30 minutes before slicing.

INCREDIBLE LASAGNA W/ BOLOGNESE SAUCE

Steps:

• Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).
• Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.
• Arrange pasta into single layer in pan, cutting and patching to fit as needed.
• Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.
• Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.
• Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
• Bake at 350 degrees until hot and bubbly, about 50 minutes.
• Let rest about 15 minutes before serving.
• Serve with any remaining bolognese on the side.

LASAGNA BOLOGNESE

Steps:

• Spread 1 ladle of Bolognese in the baking tray (this will act as non-stick and will help to cook the bottom layer of pasta sheet)
• Arrange a layer of dry egg lasagne sheets
• Ladle 1/4 of the Bolognese sauce and 1/4 of the bechamel sauce and spread evenly, torn 1 mozzarella bowl on top and finish with the grated parmesan cheese.
• Repeat this process 3 times more
• To finish the top layer, ladle ½ of the leftover Bolognese sauce and all remaining bechamel sauce, spread evenly before finishing with the remaining Bolognese and parmesan cheese. (this will help crisp up the top layer)
• Bake in a pre-heated oven at 180C or 360 F for about 60 minutes, rest for 10 minutes before serving.

SPINACH LASAGNA (EASY NO-BOIL METHOD)

Steps:

• Preheat oven to 350 degrees F.
• In large skillet or stock pot, brown ground beef and onion; drain.
• Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
• In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
• In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
• Bake covered at 350 F for 45 minutes.
• Remove foil from lasagna; sprinkle with Parmesan cheese.
• Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
• Let stand 10 minutes before serving. Yields 8 servings.
• Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
• NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.