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1
Finely chop all the herbs for the fresh herb mix.
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2
Mix together in a small bowl and set aside.
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3
Heat olive oil in a large heavy pot over medium-high heat.
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4
Add beef to pan and brown, stirring constantly.
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5
When beef is almost fully cooked, add onion and garlic and cook until tender.
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6
Add red pepper, black pepper, fennel, allspice, salt, and 2/3 of the chopped fresh herb mix.
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7
Cook for about two more minutes, then add red wine and cook until wine is evaporated.
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8
Stir in sugar, bay leaf, tomato sauce and water.
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9
Turn heat to low and simmer, uncovered, for one hour, stirring occasionally.
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10
Add basil in the last five minutes of cooking.
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11
While sauce is simmering, steam spinach.
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12
Use your favorite method for steaming and steam spinach for about 2 minutes.
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13
Then squeeze out as much excess water as possible and roughly chop spinach.
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14
Add the spinach to a bowl with all the cheese filling ingredients, including remaining 1/3 of the fresh herb mix, and mix well.
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15
Cover and keep refrigerated until assembly.
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16
Preheat oven to 350 degrees F. Cook lasagna noodles in a pot of salted water according to package directions.
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17
Immediately move cooked noodles into an ice bath to stop cooking and prevent noodles from sticking together.
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18
To assemble lasagna, start with a thin layer of sauce on the bottom of a deep 13x9-inch lasagna pan.
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19
Then add three layers of ingredients in this order: noodles, cheese filling, 1 cup mozzarella, sauce.
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20
For the top layer, spread sauce directly on top of cheese filling, and cover with remaining mozzarella.
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21
Loosely cover dish with aluminum foil and bake 45 minutes.
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22
Remove foil and bake an additional 15 minutes.
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23
Remove from oven.
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24
Allow it to rest at room temperature for 20 minutes before serving.
