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Ingredients

How to make it

  • Pre-cooking the lentils

  • Rinse lentils; Place in pot
  • Add 1/2 onion, carrot (chop in half), celery (chop in half) and 2 bay leaves.
  • Cover with water (about 1 inch above lentils). Bring to a boil, reduce heat and simmer 20-25 minutes, until most of the water is gone.
  • Season with salt & pepper.
  • Turn off heat, remove veg and bay leaves. You'll add them to the Bolognese sauce later.
  • Bolognese

  • Heat oil in large pot. Add veggies and garlic and sweat veggies for a few minutes.
  • Add tomatoes, oregano, basil, stock and red wine; season with salt & pepper.
  • Cook on low-medium for about 20-30 minutes, then add lentils and cook for another 15-20 minutes.
  • Sauce should be well-reduced and thick.
  • Add butter and cream and stir, then turn off heat.
  • Stir in chopped parsley.
  • Bechamel

  • Melt butter in saucepan.
  • Whisk in flour and cook for 1-2 minutes (to get rid of the raw flour taste). Whisk in milk
  • Season with nutmeg and s&p.
  • Bring to a gentle boil and cook until thickened, stirring constantly.
  • Let cool slightly, then stir in the egg. Set aside
  • Spinach-ricotta layer

  • Stir fresh and thawed spinach (if using) with the ricotta and egg.
  • Season with salt & pepper to taste
  • Add zest, almonds and basil (if using)
  • Stir, then season to taste. Set aside
  • [Section]Pasta[/section]
  • For fresh pasta, lightly parboil sheets for about 1 minute; drain on drying rack or use immediately.
  • For dried paste, boil in salted water for 2-3 minutes and use immediately.
  • Assembly

  • n a large lasagna pan, spread a thin layer of Bechamel. Top with pasta sheets, then smear all of the spinach mixture on top. Spread some Bechamel over the spinach, and sprinkle with a bit of mozzarella. Top with a layer of pasta sheets, then about 1/2 to 2/3 of the Bolognese (If you want more pasta just do a couple more layers). Sprinkle some mozza over the Bolognese. Top with pasta sheets, remainder of Bolognese and then the rest of the Bechamel, smearing together so they blend. Sprinkle remainder of mozza on top, then the parmesan. Bake at 375 for about 30-35 minutes. Top should be golden-brown. Let cool slightly before cutting up.
  • _________________

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