Lasagne Verdi alla Bolognese

Begin the ragù: In a large stockpot over medium-high heat, sauté the minced pancetta until its fat begins to render (1-2 minutes). Add the diced carrot, celery, and yellow onion, along with a tablespoon of olive oil. Continue to cook, stirring frequently, until the vegetables soften (about 5 minutes). Incorporate the ground beef and pork, breaking the meat into small pieces as it browns (5-7 minutes).

Deglaze with wine: Pour in the dry red wine and bring to a boil, allowing the alcohol to evaporate. Introduce 1 cup of vegetable broth and the plain tomato sauce. Reduce the heat to low, partially cover the pot to allow steam to escape, and let the ragù simmer gently, stirring occasionally, for about 1 hour.

Continue simmering: Add the remaining 1 cup of broth to the ragù. Continue to simmer, stirring often, until the sauce has thickened considerably (1-1.5 hours). The ragù should be rich and dense, clinging to a spoon rather than running off. Set aside to cool slightly.

Prepare the spinach pasta: In a small saucepan, bring the water to a boil with a pinch of salt. Add the frozen spinach, cover, and return to a boil. Cook until the spinach is heated through. Remove from heat and let cool.

Purée the spinach: Drain the cooked spinach in a mesh strainer, pressing out as much water as possible with a fork; reserve the spinach water. Purée the spinach in a blender until smooth.

Make pasta dough: Sift flour into a bowl and create a well in the center. Add eggs, spinach purée, and about 1 tablespoon of reserved spinach cooking liquid. Combine by hand or using a stand mixer with a dough hook. Add more liquid if needed until a smooth ball forms. Cover with plastic wrap and let rest at room temperature for 30 minutes.

Enrich the ragù: Season the ragù with salt to taste. Remove from heat, stir in milk, and let cool slightly.

Roll the pasta: Divide the pasta dough into four equal pieces. Using a pasta machine or rolling pin dusted with flour, roll each piece into thin (1/16-inch) sheets. Lay the sheets on clean dish towels to dry slightly for about 20 minutes.

Craft the béchamel: In a saucepan over medium heat, melt the butter until it foams. Add the gluten-free flour and whisk constantly until the mixture turns golden. Gradually add milk, whisking constantly to prevent lumps. Simmer until the béchamel thickens (about 10 minutes). Season with nutmeg and salt.

Preheat the oven: Preheat the oven to 350 degrees F (175 degrees C).

Assemble the lasagne: Spread a thin layer of ragù on the bottom of a 9x13-inch baking dish. Add a layer of pasta sheets. Top with spoonfuls of ragù and béchamel, followed by a generous sprinkle of Parmigiano-Reggiano cheese. Repeat layers, finishing with a layer of pasta, béchamel, and cheese.

Bake to perfection: Bake in the preheated oven until the ragù is bubbling and the cheese has browned beautifully (25-30 minutes). Let the lasagne rest at room temperature for 10-15 minutes before slicing and serving.