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TIP: If doubled, the ragu recipe freezes well.
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Rather than making it into lasagna the second-time around, defrost sauce, heat through then stir in 1 cup warm milk and simmer to thicken, serve with penne, rigatoni, pappardelle or bucatini as an alternative to classic Bolognese.
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Top with pecorino, mint and/or parsley.
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For the ragu: Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat.
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When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper.
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Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently.
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Stir in tomato paste, cook 1 minute or until fragrant.
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Stir in stock then wine, reduce heat to low and gently simmer.
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In salted boiling water, undercook the pasta by 2 minutes from package directions.
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Reserve a cup of starchy pasta liquid.
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Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken.
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Season the bechamel sauce with salt, pepper, and nutmeg, to taste.
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Drain the pasta and add back to the pasta pot.
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Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen.
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Pour the pasta into a large casserole.
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Scatter the spinach around on top of pasta.
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Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole.
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Pour the bechamel sauce in even layer around the casserole and top with grated cheese.
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Cool and store for make-ahead meal.
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Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
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To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.
