Spinach and Ricotta Lasagne Bolognese

Make the Bolognese Ragù

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrot, and celery, and sauté until softened, about 8-10 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
4. Pour in the red wine (if using) and let it simmer until mostly evaporated.
5. Stir in the crushed tomatoes and beef broth. Season with salt and pepper.
6. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the sauce has thickened and flavors have melded. Stir occasionally.

Prepare the Ricotta and Spinach Filling

1. Blanch the spinach in boiling water for 1-2 minutes, or until wilted. Drain thoroughly and squeeze out excess water. Chop the spinach finely.
2. In a medium bowl, combine ricotta cheese, chopped spinach, beaten egg, nutmeg, salt, and pepper. Mix well.

Make the Béchamel Sauce

1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, being careful not to brown it.
2. Gradually whisk in the warmed milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
3. Season with salt, pepper, and nutmeg. Remove from heat.

Assemble the Lasagne

1. Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.
2. Spread a thin layer of Bolognese sauce on the bottom of the baking dish.
3. Arrange a layer of lasagne sheets over the sauce.
4. Spread half of the ricotta and spinach mixture over the pasta.
5. Spoon about one-third of the remaining Bolognese sauce over the ricotta mixture.
6. Drizzle some béchamel sauce over the Bolognese.
7. Repeat the layers: lasagne sheets, remaining ricotta mixture, another third of the Bolognese sauce, and béchamel sauce.
8. Top with a final layer of lasagne sheets. Pour the remaining Bolognese sauce and béchamel sauce over the top. Sprinkle with grated Parmesan cheese.

Bake the Lasagne

1. Cover the baking dish with aluminum foil.
2. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until golden brown and bubbly.
3. Let the lasagne rest for 10-15 minutes before slicing and serving.