![](https://cdn.statically.io/img/www.allrecipes.com/thmb/bsHxzXEzA6Fg42uhVbzbvIVWfG8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/421809-686b67e690ae4a40a9e8d588ea692c3c.jpg)
Ingredients
Pasta:
-
5 ounces spinach - rinsed, stemmed, and dried
-
⅝ cup semolina flour
-
2 large eggs
-
1 teaspoon salt
-
1 ½ cups all-purpose flour
Ragu:
-
2 tablespoons butter
-
1 carrot, diced
-
1 stalk celery, diced
-
1 onion, diced
-
2 slices bacon, diced
-
3 ½ ounces lean ground pork
-
3 ½ ounces lean ground beef
-
3 ½ ounces minced ham
-
1 cup beef stock
-
2 tablespoons tomato paste
-
1 teaspoon dried oregano
-
salt and pepper to taste
-
3 ½ ounces chicken livers, trimmed and chopped
Béchamel:
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
2 cups warm milk
-
1 pinch salt
-
1 pinch ground nutmeg
Cheese:
-
1 pint ricotta cheese
-
1 ⅔ cups grated Parmesan cheese
-
3 tablespoons butter
Directions
-
Make pasta: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until bright green, about 2 minutes. Squeeze spinach to remove excess moisture and process in a food processor to make a paste. Add semolina, eggs, and salt; process until smooth. Transfer mixture to a large bowl and stir in enough flour to make a smooth dough. Knead briefly, then cover with a dish towel and set aside.
-
Make ragu: In a large skillet, melt butter over medium-high heat. Cook and stir carrot, celery, onion, and bacon in hot butter until onion is translucent. Stir in pork, beef, and ham; cook and stir until crumbly and browned. Stir in beef stock, tomato paste, and oregano. Season with salt and pepper. Reduce heat to low, cover, and simmer for 20 minutes.
-
While ragu is simmering, make béchamel: Combine butter and flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest for 1 minute, then whisk in warm milk. Return to heat and simmer for 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
-
Cook pasta: Prepare an ice bath. Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into 3 portions. Roll each portion out to a thin sheet. Cook each pasta sheet in boiling water for 3 minutes; remove and dip in ice water; drain and dry on a clean cloth.
-
Finish ragu: Stir chicken livers into simmering sauce. Cook for 1 minute, remove from heat, and set aside.
-
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
-
Assemble lasagna: Place 1 pasta sheet in the bottom of the prepared baking dish. Spread 1/3 of the ragu, 1/4 of the béchamel, 1/3 of the ricotta, and 1/4 of the Parmesan over pasta. Repeat layers twice. Top with remaining béchamel and Parmesan; dot with butter.
-
Bake in the preheated oven until the top is golden brown, about 30 minutes.
Nutrition Facts (per serving)
552 | Calories |
33g | Fat |
31g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 552 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 17g | 87% |
Cholesterol 187mg | 62% |
Sodium 1044mg | 45% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 2g | 7% |
Total Sugars 6g | |
Protein 32g | 64% |
Vitamin C 9mg | 9% |
Calcium 506mg | 39% |
Iron 4mg | 24% |
Potassium 581mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.