Name: Lasagne Bolognese with Spinach
Cook time: 1 hr
Total time: 3 1/4 hr
Yield: Makes 8 servings
Ingredients: 1/4 cup olive oil; 3 ounces sliced pancetta, finely chopped; 1 medium onion, finely chopped; 1 large carrot, finely chopped; 1 celery rib, finely chopped; 2 garlic cloves, chopped; 2 pounds ground beef chuck (not lean); 1 1/2 cups dry white wine; 1 1/2 cups whole milk; 1/4 cup tomato paste; 1 1/2 teaspoon thyme leaves; 2 (10-ounce) packages frozen chopped spinach,thawed; 2 (15-ounce) containers whole-milk ricotta; 4 large eggs, lightly beaten; 1/2 cup grated Parmigiano-Reggiano; 1/2 teaspoon grated nutmeg; 3/4 cup whole milk, divided; 12 Barilla no-boil dried lasagne noodles (from 1 box); 1/2 cup grated Parmigiano-Reggiano; Equipment: a 13- by 9-inch baking pan (3 inches deep)

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Lasagne Bolognese with SpinachRomulo Yanes

In the Emilia-Romagna region of Italy, lasagne bolognese is usually made with a besciamella sauce. Italian-American cooks often replace that time-consuming step with ricotta. In this wickedly good interpretation, food editor Melissa Roberts combines the two traditions by whisking milk into some of the ricotta, creating a billowy pseudo-besciamella (the remaining ricotta mixture is stirred together with spinach). We rarely call for specific brands, but we did find that widely available Barilla no-boil dried noodles produced an exemplary lasagne. An egg pasta, this one comes very close to the flavor and delicacy of homemade.

Cooks notes:

•Bolognese sauce can be made 2 days ahead and chilled (covered once cool).
•Lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.

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