Spinach lasagnata
Instructions
Put the mushrooms in a bowl with warm water.
Fry the bacon and chopped onion in a saucepan with 2 tablespoons of olive oil, a moderate heat for 5 minutes.
Add the minced meat, salt and a pepper, minced seasoning for a couple of minutes, then add the chicken livers, mushrooms, drained and chopped, tomato paste, diluted with a little water.
Simmer the meat sauce over sweet for 30 minutes.
Boil spinach, strizzateli well, chop and place in a bowl along with the ricotta.
Add half the Parmesan, an egg, a pinch of salt and nutmeg and stir to mix well.
Prepare the dough with flour, 4 eggs and a pinch of salt, roll out the dough into a thin sheet and divide the ball into rectangles.
Boil them al dente, a few at a time, into a pot full of boiling salted water.
As they are ready, drain the pasta and your pieces in a pan greased with butter.
Cover each dough with a layer of ricotta and spinach and a meat sauce and sprinkle with Parmesan.
Continue in the same order until exhaustion ingredients, ending with a layer of ragù and Parmesan.
Cook lasagna in the oven at 180 degrees for 20 minutes.
Ingredients and dosing for 6 persons
- 400 g of flour
- 5 eggs
- 500 g of spinach
- 200 g of ricotta
- 200 g of pulp of minced beef
- 100 g of chicken livers
- 50 g of bacon
- 60 g of grated parmesan cheese
- 1 tablespoon of tomato paste
- 1 onion
- 50 g of dried mushrooms
- 1 walnut butter
- 2 tablespoons of olive oil
- 1 rub of nutmeg
- Salt
- Pepper