Lasagne With Spinach And Smoked Ham
Nutrition
Calories: 1240.46 kcalCarbohydrates: 194.49 gProtein: 60.2 gFat: 24.98 gSaturated Fat: 11.5 gCholesterol: 72.62 mgSodium: 867.1 mgFiber: 13.46 gVitamin A: 374.65525 IUCalcium: 705.32 mgIron: 13.77 mg
Ingredients
- 2 tbsp olive oil
- 2 large onions finely chopped
- 8 lbs fresh ripe tomatoes, peeled, seeded, and diced
- 2 cups Chicken Stock
- Coarse kosher salt and freshly ground black pepper
- 1/3 cup chopped fresh herbs flat-leaf parsley, basil, oregano
- 15 oz about 1-1/2 cups whole-milk ricotta
- 1 egg yolk
- 1/4 tsp freshly grated nutmeg
- 1 lb fresh lasagna noodles 3 inches wide
- 3/4 lb mozzarella cheese grated
- 1/3 cup freshly grated Parmesan or Pecorino cheese
- 1/2 lb smoked ham sliced thin
- 1 lb fresh spinach leaves only, washed and steamed for 1 minute, and drained well
Instructions
- Heat the oil in a large saucepan over medium-high head. Add the onions and cook, stirring often, until softened, about 3 minutes. Stir in the tomatoes and chicken stock. Reduce the heat to medium and cook, stirring often, until the sauce is reduced by about a third, 2 to 3 hours. Season with salt and pepper to taste.
- Preheat the oven to 350°F. Spread a thin layer of tomato sauce in a large 9 x 13-inch baking pan. Sprinkle lightly with herbs.
- Whisk together the ricotta, egg yolk, and nutmeg.
- Place a layer of pasta in the pan. Spoon on some of the ricotta mixture and sprinkle with mozzarella and Parmesan. Layer with ham and spinach. Season with salt and pepper. Spoon on a bit of the sauce and sprinkle with herbs. Repeat layering. Top with a final sprinkling of mozzarella and Parmesan.
- Bake for 45 to 60 minutes, until the cheese has melted. Cool slightly before cutting into squares.