INGREDIENTS

INSTRUCTIONS

TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1
cup boiling water over them. Let them sit for 30 minutes, then drain,
reserving the water. Rinse the mushroom pieces thoroughly, chop them
fine, and rinse again to remove all traces of grit. Line a sieve with
a dampened paper towel and strain the mushroom-soaking liquid into a
small bowl. Heat the olive oil in a large non-reactive skillet. Add
the pancetta and onion and saute over low heat 5 minutes. Raise heat
to medium, crumble in the ground beef, and add 1/4 teaspoon of salt
and several grindings of fresh pepper. Saute 5 more minutes, stirring
to break up the meat. Add the chopped chicken livers and the chopped
porcini. In a measuring cup, combine 1/2 cup of the mushroom-soaking
liquid and 1/2 cup hot water. Dissolve the tomato paste in this  liquid
and add it to the skillet. Bring to a simmer, cover the pan  and cook 1
hour, stirring occasionally and regulating the heat to  maintain a
gentle simmer. TO MAKE THE SPINACH FILLING: If you are  using fresh
spinach, wash it carefully, and place it in a large pot  with only the
amount of water that clings to the leaves. Sprinkle  lightly with salt,
cover the pot and turn heat to high. As soon as  the spinach wilts,
reduce heat to medium and cook 5 minutes. (If  using frozen spinach,
cook according to package directions.) Drain  the spinach in a
colander, spray with cold water, squeeze out most of  the water, and
chop it fine. Put it into a bowl and add the ricotta,  the egg, 1/4
teaspoon of salt and several gratings of fresh nutmeg.  Stir all
together well. COOKING THE LASAGNA: Bring a large pot of  salted water
to the boil. Fill a large bowl with ice water. Lay out  several clean
dish towels on a work surface. Drop the lasagna noodles  a few at a
time into the boiling water and cook 1 minute. Drain them  with a
slotted spoon, dip them into the bowl of ice water to stop the
cooking, and lay them out on the dish towels while you cook the rest.
ASSEMBLY AND BAKING: Preheat oven to 400F. Butter a 10-by-14-inch
baking dish with 1/2 tablespoon butter. Cover the bottom of the dish
with a layer of lasagna noodles. (Use about a quarter of them.)  Spread
1/4 of the spinach-ricotta mixture over the surface. Sprinkle  on 1/4
of the parmigiano, then 1/4 of the meat sauce. Make 3 more  layers in
the same way, ending with the cheese and meat sauce.  Finally, dot the
top with the remaining tablespoon of butter. Bake 15  minutes, or until
the sauce is bubbling hot. Remove from the oven and  let sit for 10
minutes before serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 178
Total Fat: 20g
Cholesterol: 57.3mg
Sodium: 414.9mg
Potassium: 153.4mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 8.4g