Classic Spinach Lasagna

Directions

1. 1

   SAUCE----------------------------------- 1/2 oz Dried porcini mushrooms 2 tb Olive oil 2 oz Pancetta

2. 2

   chopped - (or blanched bacon) 3 tb Chopped onion 1/2 lb Ground round of beef Salt Freshly ground black pepper 2 oz Chicken livers - cleaned

3. 3

   OR=- 2 pk -Frozen Spinach Salt 1 c Ricotta 1 Egg Whole nutmeg 1 lb Freshly made lasagna noodles 1 1/2 tb Butter 1 c Freshly grated parmigian

4. 4

   Let them sit for 30 minutes, then drain, reserving the water

5. 5

   Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit

6. 6

   Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl

7. 7

   Heat the olive oil in a large non-reactive skillet

8. 8

   Add the pancetta and onion and saute over low heat 5 minutes