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Spinach-tinted pasta layered with meat ragù and creamy béchamel from Emilia-Romagna. A protein-rich mediterranean family meal that freezes beautifully for convenient weeknight dinners.
Preheat oven to 375°F. Bring a large pot of salted water to a gentle simmer for blanching noodles later, and set aside.
Heat olive oil in a wide skillet over medium heat. Sauté chopped onion, carrot, and celery for 5 minutes until fragrant and softened.
Increase heat to medium-high. Add ground beef and ground pork, breaking up with a spoon. Cook until just brown, then stir in crushed tomatoes, salt, and pepper; simmer gently for 35 minutes, stirring to prevent sticking.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add milk, whisking until smooth; cook until slightly thickened, then season with nutmeg and a pinch of salt.
Blanch spinach lasagne noodles in simmering water for 1 minute per piece, transferring to a towel to drain. Layer noodles, meat ragù, béchamel, and Parmesan cheese in a lightly oiled baking dish, repeating for 3 layers.
Cover with foil and bake for 25 minutes. Remove foil, bake for 15 minutes more until bubbling and just golden. Let rest 10 minutes before slicing to ensure clean layers.
