Pasticciata Bolognese—Lasagna With Spinach Noodles And Bolognese Sauce
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Prepping: Roll the pasta dough into thin wide sheets, and briefly cook them
2
In separate saucepans, warm the besciamella and the Bolognese slightly, so they are loose and spreadable but not hot
3
If you are going to bake the pasticciata right away, arrange a rack in the middle of the oven and preheat it to 375°
4
Roll the pasta dough into thin wide sheets, and briefly cook them
5
In separate saucepans, warm the besciamella and the Bolognese slightly, so they are loose and spreadable but not hot
6
If you are going to bake the pasticciata right away, arrange a rack in the middle of the oven and preheat it to 375°
7
Making the Base Layers: Coat the bottom and sides of the dish thinly with 1/3 cup besciamella
8
Spread 1/3 cup Bolognese on the bottom, over the besciamella
9
Following the illustrations, drape pasta sheets the length of the pan so that they cover the bottom of the dish completely and extend over the short sides of the pan by 6 inches or so
10
Spread 1/3 cup besciamella over the pasta
11
Spread 1/3 cup Bolognese over the besciamella
12
Drape pasta sheets perpendicular to the first, across the width of the pan, with the ends of the sheets extending over the sides of the pan by 6 inches or so
13
Pasta sheets should now completely hide the sides of the pan
14
Coat the bottom and sides of the dish thinly with 1/3 cup besciamella
15
Spread 1/3 cup Bolognese on the bottom, over the besciamella
16
Following the illustrations, drape pasta sheets the length of the pan so that they cover the bottom of the dish completely and extend over the short sides of the pan by 6 inches or so
17
Spread 1/3 cup besciamella over the pasta
18
Spread 1/3 cup Bolognese over the besciamella
19
Drape pasta sheets perpendicular to the first, across the width of the pan, with the ends of the sheets extending over the sides of the pan by 6 inches or so
20
Pasta sheets should now completely hide the sides of the pan
21
Making The Filling Layers: Spread 2/3 cup besciamella over the pasta
22
Sprinkle 1/4 cup grated cheese all over
23
Spread 1 cup Bolognese in a thick layer
24
Cover with a third of the Muenster or mozzarella, shredded or in slices
25
Fit another layer of pasta on top, covering only the inside of the pan now, cutting sheets if necessary to fit
26
Create another thick filling layer with 2/3 cup besciamella, 1/4 cup grated cheese, 1 cup Bolognese, and another third of shredded cheese
27
Make another layer of pasta sheets, cut to fit, and top with a final filling layer (2/3 cup besciamella, 1/4 cup grated cheese, 1 cup Bolognese, and the last third of the shredded cheese)
28
Arrange another layer of pasta over the filling, cut to fit
29
Spread 2/3 cup besciamella over the pasta
30
Sprinkle 1/4 cup grated cheese all over
31
Spread 1 cup Bolognese in a thick layer
32
Cover with a third of the Muenster or mozzarella, shredded or in slices
33
Fit another layer of pasta on top, covering only the inside of the pan now, cutting sheets if necessary to fit
34
Create another thick filling layer with 2/3 cup besciamella, 1/4 cup grated cheese, 1 cup Bolognese, and another third of shredded cheese
35
Make another layer of pasta sheets, cut to fit, and top with a final filling layer (2/3 cup besciamella, 1/4 cup grated cheese, 1 cup Bolognese, and the last third of the shredded cheese)
36
Arrange another layer of pasta over the filling, cut to fit
37
Making the Topping Layers: Spread 1/3 cup besciamella over the pasta, and sprinkle 2 tablespoons grated cheese all over
38
Repeat with a final layer of pasta, then besciamella, and then grated cheese
39
Fold all the overhanging flaps of pasta onto the top of the pasticciata
40
If they don't meet and cover the top, cut a piece of pasta to fit, or use all the remaining pasta here
41
Spread the rest of the besciamella and Bolognese on, and sprinkle 2 tablespoons grated cheese all over
42
Spread 1/3 cup besciamella over the pasta, and sprinkle 2 tablespoons grated cheese all over
43
Repeat with a final layer of pasta, then besciamella, and then grated cheese
44
Fold all the overhanging flaps of pasta onto the top of the pasticciata
45
If they don't meet and cover the top, cut a piece of pasta to fit, or use all the remaining pasta here
46
Spread the rest of the besciamella and Bolognese on, and sprinkle 2 tablespoons grated cheese all over
47
Tenting The Dish And Baking: If you want, you can bake the pasticciata later, or the next day, covering it with plastic wrap and refrigerating it in the meantime
48
Before putting it in the oven, tear a long sheet of foil to form a tent over the pan
49
This will give the insides time to cook before the top browns
50
Arch the foil so it doesn't touch the pasticciata anywhere, and crimp it against the rim and outsides of the pan so it stays in place and has formed a good seal
51
With the tip of a sharp knife, poke five or six small holes in the foil to vent steam
52
Set the pan on a baking sheet, put it in the oven, and bake for about 45 minutes, or until bubbling juices indicate that it's cooking all the way through—peek under the foil to check
53
Take the pan (on the baking sheet) out of the oven to remove the foil tent
54
Loosen foil at the sides and lift it up carefully, so it doesn't touch the sticky top of the pasticciata
55
Return the pan to the oven, and bake for another 20 minutes or so, until the top is deeply colored and crisp
56
Let the pasticciata sit uncovered for 20 minutes to settle before cutting it in squares and serving
57
If you want, you can bake the pasticciata later, or the next day, covering it with plastic wrap and refrigerating it in the meantime
58
Before putting it in the oven, tear a long sheet of foil to form a tent over the pan
59
This will give the insides time to cook before the top browns
60
Arch the foil so it doesn't touch the pasticciata anywhere, and crimp it against the rim and outsides of the pan so it stays in place and has formed a good seal
61
With the tip of a sharp knife, poke five or six small holes in the foil to vent steam
62
Set the pan on a baking sheet, put it in the oven, and bake for about 45 minutes, or until bubbling juices indicate that it's cooking all the way through—peek under the foil to check
63
Take the pan (on the baking sheet) out of the oven to remove the foil tent
64
Loosen foil at the sides and lift it up carefully, so it doesn't touch the sticky top of the pasticciata
65
Return the pan to the oven, and bake for another 20 minutes or so, until the top is deeply colored and crisp
66
Let the pasticciata sit uncovered for 20 minutes to settle before cutting it in squares and serving