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Cristina Ferrare's Spinach Lasagna Bolognese with Bechamel

Cristina Ferrare's Spinach Lasagna Bolognese with Bechamel

Ingredients
  • 8 oz Spinach Lasagna Noodles
  • 1 lb Ricotta Cheese
  • 3 cups Freshly Grated Parmesan Cheese
  • 3 tbsp Unsalted Butter
  • 4 tbsp all purpose flour
  • 3 cups whole milk
  • ½ tsp Freshly Grated Nutmeg
  • ½ tsp Kosher Salt

Garnish:

12 Basil leaves rolled tightly into a cigarette and then sliced thin Have all your ingredients ready before you start to assemble. Recipe:

1. Make the Bolognese Sauce − Bolognese can be made and kept covered in an airtight container for up to five days and frozen for up to two months. − Recipe Below* 2. Make the Béchamel Sauce − Warm the milk and set aside. In a medium size saucepan on medium heat, melt the butter. Add the flour to the butter and mix together to form a roux. − Using a whisk, pour the warm milk slowly into the roux until the lumps are gone. − Switch to a wooden spoon and keep stirring until the sauce thickens. This takes about 6-8 minutes or until tiny bubbles start to form. Set aside. − Do not boil. 3. Assemble the Lasagna − Use a 8x4" pan. − Cook lasagna according to the package directions. − Drain, rinse with cool water, and pat dry. Lay flat on a plain dish towel to dry. − Spray pan lightly with cooking spray. − Spread ½ cup of the sauce on the bottom of the pan and spread evenly. − Lay 3 lasagna noodles on the bottom to fit the pan. − Spread ½ cup of the ricotta cheese on the 1st layer. − Pour ½ cup of the béchamel sauce and 1 ladle of the sauce over the 1st layer and spread evenly. − Sprinkle a generous handful of the parmesan cheese over the 1st layer. − Lay the 2nd layer of lasagna noodles and start the process over again. − Finish with the 3rd layer of lasagna noodles. − Pour 1 cup of béchamel sauce over the top of the lasagna and spread evenly. − Add 3-4 ladles of sauce over the top of the lasagna and spread evenly. − Sprinkle with a generous handful of parmesan cheese (about ½ cup). − Cover with foil and bake at 350° F for 40 minutes. − Remove the lasagna from the oven and remove the foil. − Set the broiler on high and place lasagna back in the oven 4 inches from the heat source. − Broil for 1 minute, but do not leave the stove unattended because the lasagna will broil very fast. − Remove from broiler when the lasagna reaches a beautiful, golden brown. Click here to get your copy of Cristina's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at www.cristinaferrarecooks.com.

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