Lasagna Bolognese Recipe

Prepare Spinach

In a bowl, combine the chopped spinach, flour, and eggs. Knead until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.

Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into lasagna sheets.

In a large skillet, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.

Add the ground beef and pork to the skillet. Cook until browned.

Stir in the crushed tomatoes, red wine, salt, pepper, oregano, and bay leaf. Simmer for 30-40 minutes until thickened.

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.

Gradually whisk in the milk until smooth. Cook until thickened, then season with salt and nutmeg. Stir in grated Parmesan.

Preheat the oven to 180°C (350°F). Spread a layer of ragu at the bottom of a baking dish. Add a layer of spinach pasta sheets, followed by bechamel and ragu. Repeat until all ingredients are used, finishing with a layer of bechamel. Top with grated Parmesan.

Bake for 30-40 minutes until golden and bubbling. Let it rest for 10 minutes before slicing.