This lasagna is layered with freshly made pasta sheets, flavor-packed bolognese sauce, and a ricotta cheese and spinach mixture. Then it's topped with a cheesy béchamel sauce, and baked to golden-brown perfection. So good.
Heat your Dutch oven on the stove over medium-high heat. Add in olive oil. Once oil is hot enough, add in carrots, onion, celery, whole smashed garlic cloves, salt, pepper, and red pepper flakes. Stir frequently until onions are translucent.
Bring to a boil, lower the heat, cover, and simmer for 3 hours.
Remove the cheese rind and whole garlic cloves.
Attach the paddle to your mixer and set it to the lowest speed. Mix until the ingredients incorporate and the dough comes together into small, sticky clumps.
Gently knead the dough with your hands for about 10 minutes, until smooth. Add flour to your work surface as needed, to ensure your dough does not stick
Form the dough into a ball and tightly wrap in plastic wrap. Place in the refrigerator to chill for 15 minutes.
Remove the dough from the refrigerator and cut it into three even pieces.
Replace the mixer paddle with the pasta roller. Set the mixer to the lowest speed. Run each piece of dough through the pasta roller. Start with setting #1 -- the widest setting -- and continue the process through setting #8 -- the thinnest setting -- until you've rolled out all the dough into pasta sheets for lasagna.
Defrost frozen spinach, and squeeze all of the excess water from the spinach with your hands.
In a bowl, mix together the ricotta, spinach, parmesan, egg, nutmeg, and black pepper, and set it aside.
In a pan over medium heat, melt the butter, and then whisk in the flour. Continue whisking for one minute.
Add in a few drops of milk, and whisk. Continue adding in milk, a little at a time, whisking all the while. If any lumps form, just keep whisking.
Bring the sauce to a boil, and continue whisking. Boil for 2-3 minutes.
Stir in the mozzarella cheese.
Preheat the oven to 350 degrees.
In a lasagna baking dish, smooth a small spoonful of bolognese sauce over the bottom of the pan.
Repeat this pattern until the pan almost full to the top, ending with the bolognese sauce. Gently pour the béchamel sauce over the top of the lasagna and sprinkle on a bit more mozzarella.
Bake for about 40 minutes, until the top of the lasagna is bubbling and is golden-brown.
For assembling the lasagna:
For the fresh pasta:
For the bolognese sauce: