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Going Green: Spinach Lasagna Bolognese

By • May 9, 2012 • 0 Comments

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Stephan, the chef behind food blog Zen Can Cook, makes food so beautiful that it doesn't seem real. It's about what you'd expect from a man who trained in Paris, cut his teeth in the famed kitchen of Le Crillon, then decided to travel the world, working in restaurants from London to Honolulu before settling down in New York City. (Phew. If we could accomplish half of that in the next sixty years we'd consider it a life well-spent.) Even if we can't live like him, though, we can sure try to cook like him — starting with this somewhat breath-taking version of Lasagna Bolognese. Riffing on his own recent post on a more classic, eggplant-based incarnation of the dish, he adds beef, pork, and veal here to create a seriously hearty slab of cheesey-meaty-layered goodness. The choice of pasta? Inspired by Spring! He writes: "I used spinach pasta because everything turns green in the spring, even my food. Does it count as a green vegetable?"

In our humble opinion, why not? 

Spinach Lasagna Bolognese by Zen Can Cook

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