Spinach, Beef and Bacon Lasagne

Pink Horizon • January 14, 2016 • No Comments



4 slices bacon, finely chopped
1 onion
3 cloves garlic
1 C fresh oregano and basil, chopped
1 lb ground beef
1/2 lb pork belly, no skin, minced
1 can plum tomatoes, 28 oz.
1 1/2 glasses red wine
600 g frozen spinach, thawed
400 g mozzarella, grated
5 C Béchamel Sauce
2 1/4 C Parmigiano-Reggiano, roughly shredded
lasagne sheets, fresh
olive oil for greasing
salt and pepper, freshly ground


In a large pan/pot fry bacon.
Add onion and garlic, and fry for a few minutes.
Add spices, beef and pork. Cook until the meat is no longer pink.
Add wine, and after few minutes add tomatoes. Let simmer for 1.5 hours.
Add salt and pepper.
Preheat oven to 400F.
Grease the lasagne dish with olive oil.
Make layers as follows, with the first pasta layer coming up the sides:

– lasagne
– meat sauce
– 1 C Béchamel Sauce
– 1/2 C Parmigiano-Reggiano
– 1/4 part spinach
Repeat this 4 times.

Finish with:
– lasagne
– 1 C Béchamel Sauce
– 1/4 C Parmigiano-Reggiano
– mozzarella

Bake for 40 min, or until golden.

Match made in Heaven:

A glass of Red.

Categories Pasta
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