Spinach Lasagna
- 1/2 lb. Ground Sirloin
- 1/2 lb Sweet Italian sausage
- 2 Packages of frozen spinach
- Flat lasagna noodles
- chopped carrots
- 1 chopped onion
- 2 tbs tomato paste
- 2 tbs anchovie paste
- 1 cup chicken broth
- 1 box chopped tomatoes
- 1 lb of ricotta cheese
- fresh ground nutmeg
- 3 portobello mushrroms, chopped with the gills removed
- bechemel sauce
- Brown onions, carrots. Add sausage and ground beef. Add sauteed mushrooms, anchovie paste, and tomato paste. Cook stirring until you can smell the aroma of the tomato paste.
- Add broth and fresh spices and cover. Let simmer 1 hour.
- While sauce is simmering, mix ricotta cheese, spinach, and 2 slightly beaten eggs. Mix together and add nutmeg and 1 cup of Parmesean cheese. Soak noodles for ten minutes in hot tap water. Layer as follows.
- Sauce
- noodles
- spinach mixture
- sauce
- noodles
- spinach
- sauce
- bechemel
- parmesean cheese
- Cover with parchment and foil and bake at 375 for 45 minutes. Remove foil, turn the over to 400 and bake 15 minute s more or until top is browned. Let rest 10 minutes and serve.
ground sirloin, sweet italian sausage, frozen spinach, lasagna noodles, carrots, onion, tomato, paste, chicken broth, tomatoes, ricotta cheese, ground nutmeg, portobello mushrroms, bechemel sauce
Taken from www.epicurious.com/recipes/member/views/spinach-lasagna-50129585 (may not work)