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1
Preheat oven to 375 degrees F.
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2
For the 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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8
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
This will be used as your primary sauce when putting the lasagna layers together.
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11
In a saute pan, heat extra-virgin olive oil.
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12
When almost smoking, add the ground beef (or elk meat) and season with salt and pepper.
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13
Brown meat, breaking any large lumps, until it is no longer pink.
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14
Remove from heat and drain any excess fat.
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15
Set aside and allow to cool completely.
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16
In a medium-sized bowl, thoroughly mix the ricotta, eggs, and spinach.
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17
Season with salt and pepper.
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18
Set aside.
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19
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel-tomato sauce.
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20
Arrange the pasta sheets side by side, covering the bottom of the baking dish.
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21
Evenly spread a layer of all the ricotta mixture.
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22
Arrange another layer of pasta sheets and spread all the meat on top.
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23
Sprinkle half of the mozzarella cheese on top of the meat.
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24
Spread another 1/3 of the sauce.
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25
Arrange the final layer of pasta sheets and top with remaining bechamel-tomato sauce, mozzarella and Parmesan cheeses.
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26
Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and dot on top of the lasagna.
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27
Line a large baking sheet with aluminum foil.
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28
Place the lasagna dish on top, cover and put on the middle rack of the oven and bake until the top is bubbling, about 30 minutes.
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29
Remove the cover and continue to bake for about 15 minutes.
