Lasagne Cariddi Recipe

Cook & Drain Spinach

If using fresh spinach: heat 1 tbs olive oil in a large skillet over medium heat, add spinach in batches and cook until wilted (2–3 minutes). If using frozen: thaw and squeeze out as much water as possible. Transfer spinach to a cutting board and roughly chop. Allow to cool slightly.

Mix Ricotta Filling

In a large bowl combine ricotta, chopped spinach, egg, 50 g grated Parmesan, 1 tsp salt, 1 tsp black pepper and 1 tsp grated nutmeg. Stir until smooth and well combined. Taste and adjust salt/pepper. Set aside.

Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously to make a roux; cook 1–2 minutes without browning. Gradually add warm milk in a steady stream, whisking to avoid lumps. Bring to a gentle simmer and cook 5–7 minutes until thickened to a pourable cream. Season with 1 tsp salt, 1 tsp white pepper and 1/2 tsp nutmeg. Keep warm off the heat.

Sauté Mirepoix & Pancetta

Heat 2 tbs olive oil in a large heavy skillet or saucepan over medium heat. Add pancetta (if using) and cook 2–3 minutes until slightly browned. Add diced onion, carrot and celery and cook 6–8 minutes until softened and translucent. Stir in minced garlic and cook 30 seconds until fragrant.

Brown the Meat

Increase heat to medium-high, add ground beef and break up with a spoon. Cook until meat is browned and no longer pink, about 6–8 minutes. Season with 1.5 tsp salt and 1 tsp black pepper while cooking.

Deglaze & Simmer

Pour in wine to deglaze the pan, scraping up browned bits. Let alcohol reduce 2–3 minutes. Stir in tomato paste, passata, and stock. Add dried oregano, bay leaf and 1 tsp sugar. Bring to a low simmer, then reduce heat to low and cook gently, partially covered, 25–35 minutes until slightly thickened. Taste and adjust seasoning; remove bay leaf.

Preheat oven to 190°C (375°F). Lightly butter a 23 x 33 cm (9 x 13 in) baking dish or similar.

First Layer

Spread a thin layer (about 100 ml) of béchamel (or a couple of tablespoons of bolognese if skipping béchamel) across the bottom of the dish to prevent sticking. Arrange lasagne sheets to cover the bottom (break sheets to fit if necessary).

Spinach-Ricotta + Ham + Cheese Layers

Spoon and spread about one-third of the spinach-ricotta mixture evenly over the pasta. Top with a layer of sliced ham (about one-third of ham) and sprinkle about one-third of the shredded mozzarella. If using béchamel, drizzle or spread a few tablespoons over this layer to keep moist.

Repeat Layers

Place another layer of lasagne sheets. Repeat with another third of the ricotta-spinach mixture, ham, and mozzarella. Add a little béchamel if using. Add a third pasta layer and finish with the remaining spinach-ricotta and ham. Top with remaining mozzarella and reserve 60 g grated Parmesan for the top.

Top with Bolognese

Evenly spoon the warm bolognese sauce over the top layer of cheese so it covers most of the surface. Sprinkle the remaining 80 g grated Parmesan over everything and dot with small pieces of the 20 g butter.

Cover the dish tightly with aluminum foil and bake in the preheated oven 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbling and the top is golden (cheese melted and lightly browned). If top browns too quickly, lower oven to 180°C (350°F) and cover loosely.

Remove from oven and let rest 15 minutes before slicing. Resting helps set the layers and makes serving cleaner.

Serve warm: cut into portions and garnish with extra grated Parmesan or a drizzle of extra-virgin olive oil if desired.