An especially lovely and hearty lasagne. The gorgeous green colour and flavour of spinach lasagne sheets layered with minces of pork, beef and ham as well as beautifully earthy chicken livers and salty bacon will assure that your meaty lasagne needs are beautifully met! Herbs, spices, cheeses, veg and the creamy béchamel sauce only add to this rich beautiful Italian lasagne. A bit of extra work, but so very worth it.
D*MN! is all I and my family can say! I took this to a big family get together and it was voted unanimously (By northern italians) the BEST lasagne they ever had. We are talking raised in northern Italy folks. Well, I made a few adjustments, to make it a bit easier. I used Barilla oven ready lasagne noodles, mixed my ricotta with 0ne egg and 1 frozen, but thawed and squeezed dry box of spinach. I thickened the bechamel by using 4T of flour instead of 2, it was very runny with just 2. (Dont skip the nutmeg, this is a great flavor complement. For the meat I used 7oz each of ground Buffalo, pork and veal. (Veal makes a difference, dont just use ground beef) and instead of tomato paste, I added 1 16oz can of wild porcini marinara.(found at Trader Joes) This is going in my forever book here at home. Not too saucy, not too cheesy, PERFECT! - 13 Sep 2004 (Review from Allrecipes US | Canada)
The best lasagne I have ever had. I am never going back to the American version. The bechemel sauce really is key to this dish. One thing for new cooks making bechemel sauce, make sure you use whole milk. I tried making it once with skim milk and it didnt work. You need that fat in there. You can make the meat sauce a day or two ahead so it will develop its flavors more - 29 Jan 2005 (Review from Allrecipes US | Canada)
Alrighty, I found the pasta easy to make if you use your food processor. A good marble or teflon rolling pin makes rolling the pasta a breeze. No real need for a pasta machine here. You can also make the pasta sheets the night before, layer between wax paper and refrigerate to expedite things in the kitchen the next day.(do not cook pasta until ready to use) I decided to double both sauces just in case I felt a single batch was too little. (another reader complained of too little sauce) If you use a small food processor to chop your vegetables you will be done in record time. I used most of both sauces when I assembled the lasagna. What a delightful aroma while the Ragu was cooking. This is not difficult, it just sounds that way. Excellent flavors! Do try this one, you will be pleased, my guests certainly were. - 24 Oct 2005 (Review from Allrecipes US | Canada)