Ingredients: |
Ingredients: For the Filling
3 Tbsp unsalted butter
1 large yellow onion, minced
1 1/2 lb ground veal
8 oz spinach, trimmed
1/4 tsp freshly grated nutmeg
kosher salt and freshly ground pepper
For the Sauce
7 Tbsp unsalted butter
3 cloves garlic, thinly sliced
15 oz can whole peeled tomatoes, crushed by hand
kosher salt and freshly ground pepper
3/4 cup whole milk
8 eggs
lasagna noodles
1 1/4 cups grated parmesan
1 lb fresh mozzarella, thinly sliced
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Directions: |
Directions:For the Filling:
Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion until golden, 6 - 8 minutes.
Remove the onions to a bowl and add remaining butter with the veal.
Cook, stirring and breaking up the meat into small pieces, until browned, 6 - 8 minutes.
Transfer to bowl with onion and add the spinach to skillet.
Cook until the spinach is wilted, 1 - 2 minutes, then transfer to a colander to drain. Squeeze the spinach dry, roughly chop, and add to bowl with veal.
Stir in the nutmeg, salt, and pepper.
For the Sauce:
Melt 2 tbsp butter in a 4-quart saucepan over medium heat.
Cook the garlic until golden, 1 - 2 minutes.
Add tomatoes, salt, and pepper; cook until thickened, 8 - 10 minutes, and let cool. Purée milk and eggs in a blender until smooth, then add tomato sauce, salt, and pepper.
Pulse 2 to 3 times until just combined.
Cook the lasagna sheets in salted water, then transfer to an ice bath with a slotted spoon.
Grease a 9x13-inch pan with butter and line with lasagna sheets, overlapping slightly.
Sprinkle over 1 cup of filling and drizzle with 1/2 cup.
Sprinkle with 1/4 cup parmesan, about 2 oz mozzarella, and dot with 1 Tbsp chilled butter.
Repeat layers until all have been utilized.
Cover with greased parchment paper and foil, then bake at 375º until the filling is set, about 45 minutes.
Heat the broiler, uncover the lasagna, and broil until the cheese is browned, 2 - 3 minutes. |
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