Ingredients

1/4 cup olive oil

3 ounces sliced pancetta, finely chopped

1 medium onion, finely chopped

1 large carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, chopped

2 pounds ground beef chuck (not lean)

1 1/2 cups dry white wine

1 1/2 cups whole milk

1/4 cup tomato paste

1 1/2 teaspoon thyme leaves

For Ricotta filling:

• 2 (10-ounce) packages frozen chopped spinach,thawed
• 2 (15-ounce) containers whole-milk ricotta
• 4 large eggs, lightly beaten
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 teaspoon grated nutmeg
• 3/4 cup whole milk, divided

For assembling lasagne:

• 12 Barilla no-boil dried lasagne noodles (from 1 box)
• 1/2 cup grated Parmigiano-Reggiano

• Equipment: a 13- by 9-inch baking pan (3 inches deep)

Description

In The Emilia-Romagna Region Of Italy, Lasagne Bolognese Is Usually Made With A Besciamella Sauce. Italian-American Cooks Often Replace That...

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