Вы находитесь на странице: 1из 2

Lasagne Verdi al Forno

Ingredients
Pasta 2 tablespoons tomato paste

• 5 oz spinach, rinsed, stemmed, and dried 1 teaspoon dried oregano

• 2 eggs 1 cup beef stock

• 5/8 cup semolina flour salt and pepper to taste

• 1 teaspoon salt 3½ ounces chicken livers, trimmed and chopped

• 1½ cups all-purpose flour Bechamel
Ragu • 2 tablespoons butter
• 2 tablespoons butter • 2 tablespoons all-purpose flour
• 2 slices bacon, diced • 2 cups warm milk
• 1 carrot, diced • 1 pinch salt
• 1 stalk celery, diced • 1 pinch ground nutmeg
• 1 onion, diced Cheese
• 3½ ounces lean ground pork • 1 2/3 cups grated Parmesan cheese
• 3½ ounces lean ground beef • 1 pint ricotta cheese
• 3½ ounces minced ham • 3 tablespoons butter
Directions Nutrition Information
1. For the pasta dough: Steam the spinach in a steamer or over boiling Serving Size 1/8 recipe
water until bright green, 2 minutes. Squeeze to remove excess mois­ Servings Per Recipe 8
ture and process in a food processor to make a paste. Combine spin­ Amount Per Serving n/a
ach with eggs, semolina, and salt and process until smooth. Stir in Calories 631
enough of the flour to make a smooth dough. Knead briefly, cover Calories from Fat 319
and set aside. % DV *
2. For the ragu: In a large skillet, melt butter over medium-high heat. Total Fat 35.4g 55 %
Saute bacon, carrot, celery and onion until onion is translucent. Stir in Saturated Fat 18.8g 94 %
ground pork, ground beef and minced ham, and cook until browned. Cholesterol 207mg 69 %
Sodium 1255mg 50 %
Stir in tomato paste, oregano and beef stock. (Reserve the chicken liv­
Potassium 602mg 17 %
ers for later.) Season with salt and pepper, reduce heat to low, cover
Total Carbohydrates 41.6g 13 %
and simmer 20 minutes. Dietary Fiber 2.5g 10 %
3. For the bechamel: While the ragu is simmering, combine 2 table­ Protein 35.6g 71 %
spoons butter and 2 tablespoons flour in a medium saucepan over me­ ** Sugars 7.7g
dium-low heat. Whisk to make a roux. Remove from heat, let rest one Vitamin A 141 %
minute, then whisk in warm milk. Return to heat, simmer 10 minutes, Vitamin C 19 %
stirring constantly, until thickened. Season with salt and nutmeg. Re­ Calcium 77 %
move from heat. Iron 50 %
4. To cook pasta: Bring a large pot of lightly salted water to a boil. On a ** Thiamin 59 %
floured surface, divide pasta dough into three portions. Roll each por­ Niacin 92 %
tion out to a thin sheet. Have ready an ice water bath. Cook each Vitamin B6 25 %
sheet 3 minutes in the boiling water; remove from the boiling water Magnesium 26 %
and dip in the ice water; drain and dry on a clean, dry cloth. Folate 113 %
5. To finish the ragu: Stir the chicken livers into the simmering sauce. * Percent Daily Values are
Cook 1 minute, remove from heat and set aside. based on a 2,000 calorie diet.
6. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking Your daily values may be high­
dish. er or lower depending on your
7. To assemble lasagna: Place one pasta sheet in bottom of prepared calorie needs.
baking dish. Spread one-third of the ragu, one-quarter of the ** Nutrient information is not available for all
ingredients. Amount is based on available nu­
bechamel, one-third of the ricotta, and one-quarter of the parmesan trient data.
over the pasta. Repeat layers twice. Top with remaining bechamel and
parmesan and dot with butter.
8. Bake in preheated oven 30 minutes, until top is golden brown.

Вам также может понравиться