This lasagna consists of layers of lasagna noodles, creamy spinach béchamel, beef and veal Bolognese, fresh spinach leaves and Parmesan cheese. It is a twist on a popular, light and flavorful lasagna verde from the restaurant Angelini Osteria in Los Angeles.
Add the onion, carrots and celery to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is pureed. Heat a large saucepan over medium heat, add the olive oil and heat through. Add the pureed vegetables and sauté until soft and tender, about 6 minutes. Add the garlic and sauté an additional 30 seconds.
Add the ground beef and veal, using a wooden spoon to break up and chunks of meat. Cook, stirring occasionally, until the meat is browned, about 10 minutes. Add the red wine and tomato paste and cook, stirring occasionally, until the wine evaporates, about 5 minutes.
Stir in diced tomatoes and thyme then cook, stirring occasionally, until the sauce is thick, about 1 hour. Season to taste with salt and pepper.
For the spinach béchamel:
Bring a large pot of water to a boil over medium-high heat. Add the spinach and cook until the spinach has wilted, about 30 seconds. Drain and plunge the spinach into ice-cold water. Drain completely, using paper towels to wring out any excess water.
Heat a medium sauté pan over medium heat, add the butter and allow to melt. Whisk in the flour and cook until the roux turns a pale golden brown, about 1 minute. Add the milk, whisking to incorporate.
Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 to 3 minutes.
Next, whisk in the Parmesan and salt until completely combined, then remove the pot from heat and let cool for 5 minutes.
Add the mixture to a blender with the eggs and spinach. Puree until completely combined. Add back to the pot and set aside.
For assembly:
Bring a large pot of water to a boil over medium-high heat. Working in batches, cook the pasta noodles in a large pot of boiling water until softened but still al dente, about 5 minutes. Remove the noodles carefully and transfer to a large bowl of ice water. Drain the noodles and set aside on a single-layer on an oiled baking sheet.
Preheat oven to 350ºF (180ºC).
In a 13” x 9” lasagna pan spread ½ cup of the béchamel to form a thin bottom layer. Top with an even single layer of the noodles. Spread 1¼ cups of Bolognese over the top of the noodles then ¾ cup of the béchamel then a handful of the spinach leaves followed by ½ cup Parmesan cheese.
Repeat the process 4 more times, for a total of 5 layers of noodles, ending on a layer of the Bolognese and topping it with the remaining Parmesan cheese.
Bake the lasagna until the top is golden brown, about 50 to 60 minutes. Let the lasagna sit for 15 minutes to cool before serving. Cut into 9 equal slices.