Lasagne Bolognese with Spinach

Ingredients

• 1 celery rib
• 2 cloves garlic
• 2 pounds ground beef chuck (not lean)
• 1 ½ cups whole milk
• ¼ cup tomato paste
• 1 ½ teaspoon thyme leaves
• 2 (10-ounce) packages frozen chopped spinach
• + 13 more ingredients
• • ½ teaspoon grated nutmeg
  • ¾ cup whole milk
  • 1 ½ cups dry white wine
  • 1 large carrot
  • 2 (15-ounce) containers whole-milk ricotta
  • 4 large eggs
  • a 13- by 9-inch baking pan (3 inches deep)
  • ¼ cup olive oil
  • ½ cup grated Parmigiano-Reggiano
  • 3 ounces sliced pancetta
  • ½ cup grated Parmigiano-Reggiano
  • 1 medium onion
  • 12 Barilla no-boil dried lasagne noodles (from 1 box)

Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no l...

View full recipe at Epicurious