Ingredients

For the Ragu:

• 2 Tablespoons EVOO
• 1 ½ pounds ground beef 
• 1 pound ground sweet sausage with fennel, removed from casing or ground pork and you can spice it yourself 
• Salt and pepper 
• 2 teaspoons each oregano, granulated garlic and onion 
• 1 teaspoon red pepper, ground or flakes 
• ¼ cup tomato paste 
• 1 cup red wine such as Rosso di Monalcino 
• 2-3 cups beef brodo, or beef stock – as needed if ragu gets too thick  

For the Green Ricotta Mixture:

• 3 cups packed, chard or cime di rape (turnip tops) or any dark green, stripped of stems, blanched in boiling water for about 1 minute, dropped in ice water to stop the cooking, drained and then, using a kitchen towel, squeeze out the excess water
• 3 cups packed spinach, stemmed, blanched in boiling water for about 30 seconds, dropped in ice water to stop the cooking, drained and then, using a kitchen towel, squeeze out the excess water
• 1 pound sheep’s milk ricotta, or cow’s milk ricotta 
• 2 medium eggs, beaten
• About 1 cup grated Parmigiano-Reggiano 
• Salt and pepper
• About ¼ t freshly grated nutmeg

For the Pasta:

•  2 boxes of square sheets of flat Italian lasagne

To Assemble: 

• 1 ½ to 2 cups passata 
• 6 cups shredded firm mozzarella 
• 2 cups grated Parmigiano-Reggiano

Directions

For the Ragu:

Heat cast iron Dutch oven or deep sauce pot over medium high heat with EVOO.  Add the ground beef and break up into small pieces as it cooks. Season with salt and pepper, oregano, garlic, onion, and red pepper.  Crumble in the sausage and continue to cook until it is all lightly brown.  Add tomato paste, stir until fragrant, add wine and let it cook down and become mostly absorbed.  Add brodo and simmer on low heat to thicken a bit. You can prepare this ragu 1 to 2 days ahead of when you want to make and serve the lasagne.

For the Green Ricotta Mixture:

Roughly chop your blanched, drained greens or use a food processor.  In a large mixing bowl combine the chopped greens with the ricotta, eggs, parmigiano, salt and pepper and freshly grated nutmeg.  Mix until well combined.  Reserve.

For the Pasta:

Bring a large pot of water to a boil and season with salt.  Cook pasta in salted water until pliable but not fully cooked. Cold shock pasta sheets in ice water, drain and layer between parchment and kitchen towels. Reserve.

Preheat the oven to 400F. 

The Lasagna will take shape in 4 layers - 

1 layer : Spread passata along bottom of a large 9” x 13” oven safe casserole dish with high sides. Top passata with one layer of the cooked pasta sheets, followed by ⅓ of the ragu, 1 cup Mozzarella, ¼ cup of the parmigiano. 

2nd layer: Another layer of cooked pasta sheets, ½ of green ricotta mixture, 1 cup of mozzarella, ¼ cup parmigiano. 

3rd layer: Another layer of cooked pasta sheets, followed by ragu, Mozzarella, Parmigiano, pasta sheets, remaining green ricotta mixture, 1 cup of mozzarella, ¼ cup parmigiano. 

4th layer: Another layer of cooked pasta sheets, and finally the last layer of ragu topped off with 2 cups of mozzarella, and if you have any parmigiano left, spread across the top.

Wrap the top of the lasagna with some foil, place on a cookie sheet and transfer to the middle of your preheated oven.  Bake, covered, for 45 minutes then uncover and continue to bake until the top is brown and the lasagne is heated throughout.  Remove from the oven and let the lasagne rest for about 20 minutes before serving.  Serve the lasagne with a salad of your choosing.