About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Baked Rigatoni With Bolognese Meat Sauce | Main | Lasagna with Mushrooms and Ham »

Baked Green Lasagne with Meat Sauce, Bolognese Style

I should have made this recipe several days earlier because of the spinach. Spinach is a very easy crop to grow, but it doesn't like hot weather, and we've had a run of several days of bright sunshine and high temperatures here in Eastern Ontario. The large leaves wilt and the plants tend to bolt & go to seed when the thermometer rises. This recipe calls for 1/3 of a package of frozen leaf spinach or 6 ounces of fresh spinach. I am trying to use as much produce from my garden in these recipes and it took a lot of small leaves to get 6 ounces of spinach. The spinach has to be soaked & rinsed in cold water, with all the stems and wilted leaves removed.

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This recipe is very time-consuming and involves preparing Bolognese meat sauce, Béchamel sauce, cooking the spinach, making fresh green lasagne, combining the meat and Béchamel sauces, layering in a 9- by 12-inch lasagne pan before baking in the oven. A large work surface and plenty of pots & pans are major assets.

One of the steps involves cooking the green lasagne very briefly, then washing, wringing and drying the pasta. Most of the drying pasta is shown below.

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The lasagne is baked on the top rack of a 400 degree oven until a light golden crust forms on the top - between 10 and 15 minutes. Below is the final result.

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What I liked about this recipe:

1. The final result was excellent! This is a great lasagne.
2. In addition to the spinach, I was able to use some onions and carrots from my garden in making the meat sauce.
3. Making the green lasagne was a blast. It was the best lasagne I have ever made. It was also the first lasagne I have ever made.

What I didn't like about this recipe:

It took way too much time from start to finish. I am not used to spending a great Sunday afternoon in July tied to the kitchen. Perhaps I could have been more time-efficient in my preparation, but this was my first time with this recipe and I didn't want to blow it by skimming, or skipping, over some of the steps.

Would I make it again?

Peut-être. The most time consuming part of this recipe is the preparation of the Bolognese meat sauce. I can envision making a double, or triple, or even quarduple batch some slow evening, dividing & freezing the result, then using the sauce in this or other recipes. But I don't think I would make it from start to finish again in one shot, especially on a day when the sun is shining and the temperature is rising - too few of those here in Canada to spend indoors making what is admittedly an excellent lasagne.

Comments (5)

Doug, I really enjoy your descriptions of ingredients that come from your garden. That spinach looked pretty darn good to me!

I love this recipe as well, but we have not made it in a long time. I think it is because we are insanely passionate about Marcella's artichoke lasagna.

Doug-Great job on the lasagna. It looks delicios!

Amy:

That looks fabulous, Doug. and I'm very impressed you did everything in one day! I'm exhausted just thinking about it.

Great job, Doug!

Anonymous:

This looks so good that I think I might be off to the grocery store. Thanks for sharing

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The previous post in this blog was Baked Rigatoni With Bolognese Meat Sauce.

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