Lasagna with spinach

Ingredients:

Lasagna

• 450 g lasagna sheets, cooked al dente
• 450 g of ground beef neck
• 5 tbsp (75 g) butter + 2 tbsp for lasagna
• 0.5 cups flour
• 4 cups whole milk at room temperature
• A pinch of nutmeg
• 1.5 cups tomato sauce, recipe follows
• Salt, white pepper
• 1/4 cup olive oil
• 680 gr. Ricotta cheese
• 3 large eggs
• 570 g frozen spinach, defrosted and squeezed dry
• 3 cups mozzarella cheese, coarsely grated
• 1/4 tbsp. grated parmesan

Tomato sauce

• 2 cans (900g each) of pureed tomatoes
• 0.5 cups olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stick celery, shredded
• 1 carrot, shredded
• 4 tbsp (60 g) butter, optional
• 2 bay leaves

Preparation:

1. Preheat oven to 190°C.
2. Béchamel sauceMelt 5 tablespoons (75 grams) of butter in a 2-quart saucepan over medium heat. Once the butter is completely melted, whisk in the flour until smooth, about 2 minutes.
   
   Gradually pour in the milk, whisking constantly to avoid lumps. Continue whisking and simmer the sauce over medium heat for about 10 minutes, until it thickens and becomes smooth and creamy. The sauce should be thick enough to hold up to the back of a wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Mix thoroughly and taste. Set aside and let cool completely.
3. Heat the olive oil in a saucepan. When it's almost smoking, add the ground beef and season with salt and pepper. Cook, breaking up any lumps, until the meat is no longer pink. Remove from the heat and drain off any excess fat. Let cool completely.
4. Fill the bottom of a 33cm x 23cm baking dish with 1/3 of the béchamel sauce. Arrange the lasagna noodles, completely covering the bottom of the dish. Evenly cover the noodles with the ricotta mixture, then spread the spinach over the noodles. Cover with another layer of lasagna noodles and spread the ground beef evenly, leaving no residue. Sprinkle half of the mozzarella over the ground beef. Cover with another 1/3 of the béchamel sauce.
   
   Place the final layer of lasagna and top it with the remaining béchamel sauce, mozzarella, and Parmesan. Cut the remaining 2 tablespoons (30 g) butter into 6 mm (1/4 in) cubes and arrange them on top of the lasagna.
5. Line a large baking sheet with foil. Place the lasagna dish on top, cover with a lid, and place it in the middle rack of the oven. Bake for about 30 minutes, until bubbly. Remove the lid and continue baking for about 15 more minutes.
   
   
   Recipe Lasagna with zucchini, mushrooms and minced sausage.
   
   Pair this dish with a Sangiovese red wine.
   
   
   Tomato sauceHeat oil in a large saucepan or cast iron skillet over medium-high heat. Add the onion and garlic, season with salt and pepper, and cook until translucent, about 5-10 minutes. Add the celery, carrots, salt, and pepper. Sauté for about 5-10 minutes, until the vegetables are tender. Add the tomatoes and bay leaf and simmer, uncovered, for about an hour or until thickened.
   
   Remove the bay leaves and taste the sauce for seasoning. If the flavor is still too tart, add more butter, 1 tablespoon at a time, to complement the flavor.
   Pour half the sauce into a food processor and process until smooth. Repeat with the remaining sauce.
   If you don't use all the sauce, let it cool and divide 1-2 portions into plastic freezer bags. Store in the freezer for up to 6 months.