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1
For Ragu: Melt butter in large saucepan over mediu-high heat. Add carrots celery, and onion. Cook until soft, stirring often about 8 minutes. Add beef, veal and chicken livers. Cook until meats are cooked through, stirring often and breaking up lumps with back of spoon, about 5 minutes. Whisk 2 cups water and tomato paste in small bowl. Add to meat mixture. Bring to a boil; reduce heat to medium and simmer 5 minutes. Add wine. Bring to boil then reduce heat to medium. simmer until almost all liquid has evaporated, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made ahead. Chill uncovered until cool, then cover and keep refrigerated.)
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2
For Bechamel: Melt butter in heavy large saucepan over medium heat. Add flour and cook 3 minutes, stirring frequently. Gradually whisk in milk, then truffle (if using); whisk until thickened, about 5 minutes. (Can be made one day ahead. Chill uncovered until cool, then cover and keep refrigerated.)
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3
For Lasagna: Preheat oven to 400. Cook lasagna noodles in large pot of boiling salted water until tender but still firm to bite. Drain; rinse under cold running water. Pat noodles dry. Butter bottom and sides of 15x10x2 glass baking dish. cover bottom of dish with noodles. Spread 1/2 cup of bechamel over noodles. Spread one cup ragu over bechamel. Sprinkle with 1/4 c. Parmesan. Repeat 3 more times noodles, bechamel, ragu and cheese. Top with layer of noodles, spread remaining bechamel over, and sprinkle with 1/4 c. cheese. Drizzle with melted butter. Can be made 8 hours ahead. Keep refrigerated.
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4
Bake lasagna until bubbling at edges and golden, about 30 minutes. Let stand 10 minutes before serving.
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5
Meanwhile, pour enough olive oil into heavy large saucepan to reach depth of 2 inches. Heat oil to 375. Working in small batches, place spinach leaves in hot oil (will splatter). Fry spinach leaves 20 seconds. Using slotted spoon transfer fried spinach to paper towels. Garnish lasagna with fried spinach.
