Ragu Lasagna with Spinach Ricotta – Super thin lasagna noodles are layered with sauce, spinach ricotta and mozzarella to a towering five layers high. The dish is not overpowered by pasta. The thin noodles delicately frame the dish with intoxicating flavors. – Ragu: olive oil, ground beef (extra lean), ground pork, salt, black pepper, garlic (minced), San Marzano tomatoes (28 oz. (Cento brand)), tomato paste (or two small cans), Spinach Ricotta: spinach (fresh, rinsed and dried), ricotta, salt, black pepper, Lasagna: ragu (see above), fresh pasta (see recipe link below), mozzarella (grated), spinach ricotta (see above), Parmesan cheese, Ragu: In a heavy pot, heat the olive oil on medium. Add the ground beef and pork. Season with salt and pepper. Saute until browned. Drain excess fat.; Now add garlic to cook slightly. Add the tomato paste and saute for a few more minutes. ; For the tomatoes, remove any stem ends and squeeze each tomato in your hand over the pot, then drop each into the other ingredients. Continue until all tomatoes are crushed and add any remaining sauce from the cans. Simmer for about 45 minutes, stirring occasionally, until smooth and slightly reduced.; Taste and re-season with salt and pepper.; Spinach Ricotta: In a Cuisinart, pulse the spinach until chopped small.; In a large bowl, combine ricotta, chopped spinach, salt and pepper.; Lasagna: Prepare a batch of fresh pasta. Instead of cutting into spaghetti, continue to feed pasta sheets through the pasta maker to yield extremely thin lasagna noodles.
Store-bought lasagna noodles may be substituted. However, the magic of this dish is rendered with the thinnest noodles possible. Go ahead, make fresh!; Stage all prepared ingredients. Prepare lasagna casserole dish by spraying with kitchen spray. ; Bring pasta pot water to a boil. ; Ladle ragu on the bottom of the lasagna pan. Prepare sheets of fresh lasagna noodles one layer at a time. Place in boiling water for a few moments, lift from water and place on kitchen towel to drain, then place one layer over the ragu. (If using store-bought, follow package directions.) Then add grated mozzarella and dollops of spinach ricotta. Repeat for five layers.; Top with a thin sprinkling of Parmesan cheese.; Place in a pre-heated 350 degree F oven for 1 hour. Remove from oven and let stand 15 minutes before cutting into portions.; – <a href="http://bit.ly/2dHrhm3">RoadTripFlavors Fresh Pasta Recipe</a>