Papa Roberto's Spinach Lasagna Recipe

Name: Papa Roberto's Spinach Lasagna
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: Lasagna Noodle; 1 lb ground beef; Italian Sausage; 1 large onion, chopped; Garlic Cloves; Diced Tomatoes; 6 tablespoons tomato paste; 1 teaspoon sugar; 1 teaspoon salt; 1 tablespoon dried basil; Fennel Seeds; 1/2 teaspoon black pepper; Red Chili Pepper Flakes; Ruby Port; Ricotta Cheese; Mozzarella Cheese; Parmesan Cheese; 10 ounces fresh spinach

Indulge in Papa Roberto's legendary Spinach Lasagna, a culinary masterpiece perfected over years of experimentation. This isn't your average lasagna; it's a rich, dense, and intensely flavorful experience. The secret? Finely ground fennel seeds, slowly simmered in a robust meat sauce, create a unique depth of flavor you won't find anywhere else. Fresh spinach adds a healthy twist, making this hearty dish surprisingly light. Skip the side dish – this lasagna is a complete meal in itself! Prepare for a taste sensation that will leave you craving more.

Prep Time 30 mins

Cook Time 180 mins

Calories 1208.1 kcal

Protein 155g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Papa Roberto's Spinach Lasagna

Lasagna Noodle
1 lb ground beef
Italian Sausage
1 large onion, chopped
Garlic Cloves
Diced Tomatoes
6 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon salt
1 tablespoon dried basil
Fennel Seeds
1/2 teaspoon black pepper
Red Chili Pepper Flakes
Ruby Port
Ricotta Cheese
Mozzarella Cheese
Parmesan Cheese
10 ounces fresh spinach

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How to Make Papa Roberto's Spinach Lasagna

Preheat oven to 375°F (190°C).
Prepare lasagna noodles according to package directions. Drain and set aside.
**Meat Sauce:** In a large Dutch oven or heavy-bottomed pot, brown 1 lb ground beef and 1/2 lb Italian sausage over medium-high heat. Drain off excess grease.
Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pot. Sauté until onion is softened, about 5 minutes.
In a mortar and pestle, finely grind 1 teaspoon fennel seeds.
Stir in 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon dried basil, the ground fennel seeds, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 2 (28 ounce) cans crushed tomatoes, and 6 tablespoons tomato paste.
Bring to a simmer, cover, and cook for 1 hour, stirring occasionally.
Add 1/2 cup dry red wine (such as port) and simmer for another 30 minutes.
**Spinach Filling:** Steam 10 ounces fresh spinach until tender. Drain well and chop finely.
In a bowl, combine the chopped spinach with 15 ounces ricotta cheese, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Mix well.
**Assemble the Lasagna:** Spread a thin layer of meat sauce in the bottom of a large (9x13 inch) baking pan.
Layer lasagna noodles, spinach filling, meat sauce, and a light sprinkle of mozzarella cheese. Repeat layers until the pan is full, ending with a layer of mozzarella and Parmesan cheese.
Cover the pan with foil.
Bake for 30 minutes covered.
Remove foil and bake for an additional 25 minutes, or until bubbly and golden brown.
Let stand for 10-15 minutes before slicing and serving.