Spinach Lasagna with Bolognese Sauce

I give this version a 6.5 but it has the potential to be a 9 for sure. I've wanted to make this lasagna forever. And then I was sad when I cooked it and I was like, "Meh, there are so many improvements I could make." I once had this in Rome and I thought I would die from happiness and starches because it was probably one of the best meals in my life - easily in the top five. They just know how to cook over there. This was nowhere near the same thing. And by that I mean, it was like trying to use the carcass of a goat on my couch to convince people I paid millions of dollars for a fancy-ass, silk fabric couch. THEY WILL SEE RIGHT THROUGH YOU.

And just for fun, here are a few throwback pics of me in Italy looking rather like I don't ever eat food because my pants are falling off my ass. Remember, this is because I suffered from massive anxiety at the time because Zane was cheating on me and I didn't know, like a sad little lass. Also, I am making fun of the praying nuns in one pic. Plus, I obviously didn't know what shorts were because I am not wearing them in any photo IN THE MIDDLE OF A MEDITERRANEAN SUMMER. WTF. 

Enough with the throwbacks. With all the negative things I just said, here are the good things about this recipe: it's a different kind of lasagna. Doesn't feel as heavy to eat. Doesn't use ricotta cheese or lots of grated cheese so it's healthier. The red wine taste brings out an awesome flavor. A bechamel sauce is one of the top most basic sauces in French cooking so now I feel all fancy like Julia Childs. 

Things I would do different:

• don't use flour. Use wondera for thickening. Flour leaves a raw flour taste. Almost gummy.
• Add garlic to the bechamel sauce
• add parmesan. This recipe doesn't call for cheese and I got nervous so I added parmesan in between the layers. I liked the result.
• research beforehand about different way to make bolognese sauce. Maybe try mushrooms instead of meat? Or more wine? 
• add pepper and garlic to bechamel sauce
• Start way earlier. A real bolognese sauce requires an hour or two of simmering.

Here's a link to another bolognese sauce that appears promising: http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe

and another link I found that looks promising overall:

http://www.finecooking.com/recipes/beef-pork-ragu-lasagne.aspx

Spinach Lasagna with Bolognese Sauce

·      lasagna noodles

·      spinach, chopped

Bolognese Sauce

·      8 ounces ground pork (I didn't use this)

·      1 pound ground beef (I got really lean meat)

·      1/2 cup diced carrot

·      1/2 cup diced onion

·      1/4 cup diced celery

·      3 garlic cloves, minced

·      3/4 cup red wine (I used a Cab)

·      15 ounce can crushed tomatoes (other recipes use tomato paste and sauce)

·      3 cups beef broth

·      2 teaspoon dried oregano

Bechamel sauce

·      1/4 cup butter

·      1/4 cup flour (I will use wondera next time instead of flour)

·      2 cups milk (whole preferred, but can be made with 1%)

·      1 chicken bouillon cube or 1 tsp. chicken stock (I have this in a small jar)

·      1/2 teaspoon grated nutmeg (totes don't forget this, adds a cool flavor

garlic? some recipes I read about used a clove or two

Make the bolognese sauce:  

In a large heavy pot, brown the meats.  Remove from the pot and set aside.  If there is a lot of fat in the pot, drain but do not wipe clean.  Add about a tablespoon of olive oil.  Add all the vegetables (not the garlic) and saute these slowly for several minutes.  Add the garlic and cook for one minute.   Add the wine and cook for a couple of minutes and then add the tomato sauce and put the meat back in the pot.  Add the broth and cook, uncovered, for one hour until the sauce is greatly reduced.  Check for salt and add to taste.  Cook until the liquid is reduced down but not completely evaporated.   At this point you can let cool and refrigerate until you are ready to use.

Make the bechamel sauce:

Melt butter in heavy saucepan. Add flour and cook, stirring with a whisk, for a couple of minutes.  Slowly add milk, whisking until all the milk is added. Add the bouillon cube and the grated nutmeg. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and pour into a heatproof bowl or Pyrex cup. Let cool.

Cook lasagna noodles. Chop spinach and get ready to layer all items. Bechamel, pasta, Bolognese, spinach, cheese (if desired). Repeat until you have four layers of pasta. On the last layer of pasta, spread the last of the bechamel sauce and sprinkle some parmesan on top.  Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake another 10 minutes until golden brown. Remove from oven and let sit for 15 minutes before slicing and serving.