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1 hours
Prep: 20 minutes
Cook: 1 hours
277 calories per serving view nutrition facts
8 servings
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| Sauce | |||
| 1/2 | ounce | mushrooms, porcini | dried |
| 2 | tablespoons | olive oil | |
| 2 | ounces | pancetta | chopped |
| 3 | tablespoons | onion | chopped |
| 1/2 | pound | ground beef | |
| 2 | ounces | chicken livers | |
| 2 | tablespoons | tomato paste | |
| Filling | |||
| 1 1/2 | pounds | spinach | |
| 1 | cup | ricotta cheese | |
| 1 | each | egg | |
| 1 | pound | lasagna noodles | |
| 1 1/2 | tablespoons | butter | |
| 1 | cup | parmigiano cheese | |
Put the dried mushrooms in a bowl and pour 1 cup boiling water over them.
Let them sit for 30 minutes, then drain, reserving the water.
Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit.
Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl.
Heat the olive oil in a large non-reactive skillet.
Add the pancetta and onion and sauté over low heat 5 minutes.
Raise heat to medium, crumble in the ground beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper.
Saute 5 more minutes, stirring to break up the meat.
Add the chopped chicken livers and the chopped porcini.
In a measuring cup, combine 1/2 cup of the mushroom-soaking liquid and 1/2 cup hot water.
Dissolve the tomato paste in this liquid and add it to the skillet.
Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 138mg | 6% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 3.0g | 12% |
| Sugars 1.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 184% | Vitamin C | 42% | |
| Calcium | 13% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
This is truely great.. Because it is essential for people to know how their spices are made.. by making them your self! Five plus stars -Ambra Coffee Girl, Denver, CO USA
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
