Lasagna is most often a hearty, filling dinner that satisfies many nutritional (and flavorful!) needs. From protein in meat or cheese to fiber and essential vitamins in tender vegetables, lasagna has it all. Make this spinach pasta lasagna layered with béchamel and bolognese sauces; use pre-made spinach pasta if you don’t want to make it yourself!
Lasagna with Bolognese, Bechamel, and Spinach
Ingredients:
Bolognese
1 tbsp extra virgin olive oil
2 cups diced carrots
2 cups diced celery
2 cups diced onion
6 cloves garlic, minced
1 28 oz can whole tomatoes
2 cups milk
1 cup white wine
1 lb ground pork
1 lb ground beef
1 lb ground veal
1/4 lb pancetta, chopped
2 tsp salt
2 tsp pepper
2 cups grated Parmigiano Reggiano
Bechamel
6 tbsp butter
6 tbsp unbleached all purpose flour
6 cups milk
1/2 tsp salt
1/4 tsp freshly ground nutmeg
Spinach pasta
1 cup Semolina flour
2 cups unbleached all purpose flour
4 eggs
2 tsp extra virgin olive oil
1 box frozen chopped spinach, thawed, well drained, and finely chopped
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