Name: Veal & Spinach Lasagne
Yield: Serves 8
Cuisine: Italian
Ingredients: 7 tbsp. cold unsalted butter (5 tbsp. cubed, plus more for greasing); ¼ tsp. freshly grated nutmeg; 1½ lb. ground veal; 3 cloves garlic, thinly sliced; 1 15-oz. can whole peeled tomatoes, crushed by hand; 1 lb. fresh mozzarella, thinly sliced; 8 oz. spinach, stemmed; 1¼ cups grated Parmigiano-Reggiano; Kosher salt and freshly ground black pepper, to taste; ¾ cup milk; 1 large yellow onion, finely chopped; 8 eggs; 3 cups flour, plus more for dusting; 3 tbsp. unsalted butter; 4 eggs

Preparation info

Serves
8

Difficulty
Medium

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Unlike the typically heavy red-sauced lasagne served in America, this layered pasta dish from Abruzzo relies on an ethereal, egg-enriched tomato sauce that puffs as the lasagne cooks.

Ingredients

For the Dough

3 cups flour, plus more for dusting
4 eggs

Europe
Italy
Abruzzo
Main course
Mediterranean
Pasta

Method

Make the dough: Mound flour on a work surface and make a large well in the center; crack eggs into well. Using a fork, whisk eggs while slowly incorporating flour until dough comes together. Using your hands, knead dough until elastic and smooth, 8–10 minutes. Divide dough in half, flatten into discs, and wrap in plastic wrap. Chill for 30 minutes.
Make the fillin

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the Dough

Method

Part of