24 Ingredients
  • 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
  • 1/2 cup all-purpose flour
  • 4 cups whole milk at room temperature
  • Pinch freshly grated nutmeg
  • 1 1/2 cups tomato sauce, recipe follows
  • Salt and white pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound ground chuck beef
  • Salt and pepper
  • 1 1/2 pounds ricotta cheese
  • 3 large eggs
  • 1 pound lasagna sheets, cooked al dente
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 3 cups shredded mozzarella
  • 1/4 cup freshly grated Parmesan
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
Nutrition
1454
73% daily value
6 servings
                                       
                                           
     

Fat

128% 83

Saturated

178% 36

Trans

- 1

Monounsaturated

- 36

Polyunsaturated

- 6

Carbs

38% 113

Carbs (net)

- 99

Fiber

55% 14

Sugars

- 28

Sugars, added

- 0

Protein

144% 72

Cholesterol

99% 298

Sodium

103% 2468

Calcium

105% 1048

Magnesium

66% 262

Potassium

75% 2633

Iron

68% 12

Zinc

72% 11

Phosphorus

157% 1098

Vitamin A

117% 1054

Vitamin C

101% 61

Thiamin (B1)

44% 1

Riboflavin (B2)

83% 1

Niacin (B3)

56% 11

Vitamin B6

74% 1

Folate equivalent (total)

80% 321

Folate (food)

- 293

Folic acid

- 16

Vitamin B12

74% 4

Vitamin D

1% 3

Vitamin E

59% 12

Vitamin K

637% 510
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