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1
Preheat oven to 375 degrees F.
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2
Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat.
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3
When butter has completely melted, add the flour and whisk until smooth, about 2 minutes.
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4
Gradually add the milk, whisking constantly to prevent any lumps from forming.
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5
Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.
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6
The sauce should be thick enough to coat the back of wooden spoon.
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7
Remove from heat and add the nutmeg and tomato sauce.
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Stir until well combined and check for seasoning.
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9
Set aside and allow to cool completely.
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10
In a saute pan, heat extra-virgin olive oil.
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When almost smoking, add the ground beef and season with salt and pepper.
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Brown meat, breaking any large lumps, until it is no longer pink.
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13
Remove from heat and drain any excess fat.
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14
Set aside and allow to cool completely.
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15
In a medium sized bowl, thoroughly mix the ricotta and eggs.
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16
Season with salt and pepper.
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Set aside.
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18
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce.
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19
Arrange the pasta sheets side by side, covering the bottom of the baking dish.
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20
Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach.
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21
Arrange another layer of pasta sheets and spread all the ground beef on top.
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22
Sprinkle 1/2 the mozzarella cheese on top of the beef.
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23
Spread another 1/3 of the bechamel sauce.
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24
Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.
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25
Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
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26
Line a large baking sheet with aluminum foil.
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27
Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.
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28
Remove cover and continue to bake for about 15 minutes.
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29
Simple Tomato Sauce: In a large casserole pot or Dutch over, heat oil over medium high heat.
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30
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
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Add celery and carrots and season with salt and pepper.
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Saute until all the vegetables are soft, about 5 to 10 minutes.
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Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
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34
Remove bay leaves and check for seasoning.
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35
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
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36
Add 1/2 the tomato sauce into the bowl of a food processor.
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Process until smooth.
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38
Continue with remaining tomato sauce.
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39
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
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40
This will freeze up to 6 months.
