Veal and Spinach Lasagna | Saveur
This spinach lasagna relies on an egg-enriched tomato sauce that puffs when cooked lending the pasta lightness.
Ingredients
- 3 tbsp. unsalted butter
- 1 large yellow onion, minced
- 1 <sup>1</sup>⁄<sub>2</sub> lb. ground veal
- 8 oz. spinach, trimmed
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 7 tbsp. unsalted butter
- 3 cloves garlic, thinly sliced
- 1 (15-oz.) can whole peeled tomatoes, crushed by hand
- <sup>3</sup>⁄<sub>4</sub> cup whole milk
- 8 eggs
- <a href="https://www.saveur.com/pasta-dough/">Pasta Dough</a>
- 1 <sup>1</sup>⁄<sub>4</sub> cups grated parmesan
- 1 lb. fresh mozzarella, thinly sliced
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